“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.”
READY IN:
6hrs 35mins
SERVES:
12-16
YIELD:
1 torte
UNITS:
US

Ingredients Nutrition

  • 2 cups crushed chocolate wafer cookies (about 35 cookies.)
  • 13 cup butter, melted
  • 23 cup chocolate fudge topping
  • 1 teaspoon instant coffee crystals
  • 0.5 (7 ounce) jar marshmallow creme
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 quart coffee ice cream
  • 13 cup chopped pecans, toasted
  • 1 ounce semisweet chocolate, grated and divided
  • 13 cup caramel ice cream topping
  • pecan halves (for garnish) (optional)

Directions

  1. 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.
  2. 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.
  3. In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
  4. 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.
  5. 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.

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