Coffee-Mallow Torte

By golfrn9

Ingredients

• 2 c. crushed chocolate wafer cookies (about 35)
• 1/3 c. butter melted
• 2/3 c. hot fudge ice cream topping
• 1 tsp instant coffee crystals
• 1/2 of a 7 oz juar marshmallow creme
• 1-8 oz container frozen whipped dessert topping, thawed
• 1 qt coffee ice cream
• 1/3 chopped pecans, toasted
• 1 oz semisweet chocolate, grated (divided use)
• Pecan halves (optional)

Details

Servings 12

Preparation

Step 1

1. In a medium bowl combine cookie crumbs and butter. Pres 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 springofrm pan. In a large bowl fold marshmallow creme into whipped dessert topping until combined; set aside.
3. In a chilled large bolw stir ince cream wiht a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. cover adn freeze for 6 hours or until firm. Before serving. Let stand at room temperature 10 minutes. Drizzle wtih caramel topping and sprinkle with remaining grated chocolate. If desired, garnish with pecan halves.