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Who says a decadent cake requires baking? This frozen torte pairs perfectly with a warm cup of coffee or tea served post-holiday meal.

Coffee-Mallow Torte
Serves 12
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Prep Time
30 min
Total Time
6 hr 30 min
Prep Time
30 min
Total Time
6 hr 30 min
Ingredients
  1. 2 cups crushed chocolate wafer cookies (about 35 cookies)
  2. 1/3 cup butter, melted
  3. 2/3 cup hot fudge ice cream topping
  4. 1 teaspoon instant coffee crystals
  5. 1/2 7 ounce jar marshmallow creme
  6. 1 8 ounce container frozen whipped dessert topping, thawed
  7. 1 quart coffee ice cream
  8. 1/3 cup chopped pecans, toasted
  9. 1 ounce semisweet chocolate, grated (divided use)
  10. 1/3 cup caramel-flavored ice cream topping
  11. Pecan halves (optional)
Instructions
  1. In a medium bowl combine cookie crumbs and butter. Press into the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan; set aside.
  2. In a small saucepan combine hot fudge topping and coffee crystals. Heat and stir just until smooth; cool slightly. Spread fudge topping over the crumb mixture in the springform pan. In a large bowl fold marshmallow creme into whipped dessert topping until combined; set aside.
  3. In a 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 10 minutes. Drizzle with caramel topping and sprinkle with remaining grated chocolate. If desired, garnish with pecan halves. Makes 12 to 16 servings.
NUTRITION INFORMATION PER SERVING
  1. Calories 433, Total Fat 26g, Cholesterol 96mg, Sodium 210mg, Total Carbohydrate 44g, Fiber 1g, Sugar 35g, Protein 5g
Christmas Kitchen https://christmaskitchen.org/
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