Ingredients for Coffee Mallow Torte
- Chocolate Wafer Cookies
- ½ cup melted butter
- Chocolate Fudge Topping
- Instant Coffee Crystals
- 10 ounces marshmallow crème
- Frozen Whipped Topping
- Coffee Ice Cream
- ½ cup chopped pecans
- Semisweet Chocolate
- Caramel Ice Cream Topping
- Pecan Halves
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How to Make Coffee Mallow Torte
- Combine 1 ½ cups cookie crumbs and ½ cup melted butter in a medium bowl.
- Press mixture into the bottom and about 1 ½ inches up the sides of a 9-inch springform pan.
- Set aside.
- In a small saucepan, combine ½ cup hot fudge topping and 2 tablespoons instant coffee crystals.
- Heat over low, stirring constantly, until smooth.
- Let cool slightly.
- Spread the coffee fudge topping evenly over the cookie crumb crust.
- In a large bowl, gently fold 10 ounces marshmallow crème into 1 cup whipped dessert topping until well combined.
- Set aside.
- In a chilled large bowl, stir 2 cups softened ice cream with a wooden spoon until smooth.
- Gently fold in the marshmallow cream mixture.
- Spoon the ice cream mixture into the prepared crust.
- Sprinkle with ½ cup chopped pecans and ½ cup grated chocolate.
- Cover and freeze for at least 6 hours, or until firm.
- Before serving, let the torte stand at room temperature for 10 minutes to soften slightly before releasing from the pan.
- Drizzle with ¼ cup caramel topping and the remaining ½ cup grated chocolate.
- Garnish with pecan halves, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
123g
Fat
64g
Carbs
18g
