COFFEE-MALLOW TORTE
I just got my Better Homes and Gardens magazine after not subscribing for several years. I'm kind of disappointed. Not very many recipes, lots of ads, especially perscription drug ads which I am on a personal crusade against! BUT, hold on to your hats! I wish you could see the picture of this! This was a $400 winner. I'm going to try to make it soon, but it will have to wait for a special occasion, since we are on a big fat diet after ZWT3! Cooking time is chilling time.
Provided by Chef PotPie
Categories Frozen Desserts
Time 6h35m
Yield 1 torte, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl combine cookie crumbs and butter. Press into bottom and about 1 1/2 inches up sides of a 9-inch springform pan; set aside.
- In small saucepan combine hot fudge topping and coffee crystals. Heat and stir over low just until smooth; cool slightly. Spread topping over crumb mixture.
- In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
- In chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.
- Before serving, let stand at room temperature for 10 minutes before releasing the pan. Drizzle with caramel topping and remaining grated chocolate. If desired, garnish with pecan halves.
Nutrition Facts : Calories 424.8, Fat 22.4, SaturatedFat 12.8, Cholesterol 29.3, Sodium 280.6, Carbohydrate 55, Fiber 2.4, Sugar 31, Protein 4.8
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