If you like ice cream that tastes like coffee, you will love this delicious frozen dessert that tastes like a sundae on a plate. This torte contains everything a dessert lover craves: gooey toppings, crunchy nuts, and even some marshmallow crème! Prepare it in the morning and freeze to serve at night. One torte yields 12 to 16 servings so everyone can sneak a second helping.
You will need:
• 1 quart coffee ice cream
• 1 eight-ounce container of frozen whipped dessert topping, thawed
• 2 cups (about 35) chocolate wafer cookies, crushed
• 2/3 cup hot fudge ice cream topping
• 1/3 cup butter, melted
• 1/3 cup caramel ice cream topping
• 1/3 cup pecans, chopped and toasted
• ½ of a 7-ounce jar of marshmallow crème
• 1 teaspoon instant coffee crystals
• 1 ounce semisweet chocolate, grated
• Halved pecans (optional)
• Aluminum foil
• Mixing spoon
• Wooden spoon
• Medium bowl
• 2 large bowls
• Small saucepan
• 9-inch springform pan
Step 1: Combine the butter and crushed cookies in the medium bowl. Press this mixture into the bottom of the springform pan and approximately 1 ½ inches up the sides of the pan. Set the pan aside.
Step 2: Combine the coffee crystals and hot fudge topping in the small saucepan. Heat ingredients until smooth, stirring occasionally. Allow to cool slightly. Spread this mixture over the cookie crumbs in the springform pan.
Step 3: Use the spatula to fold the marshmallow crème into the thawed dessert topping in the large bowl until the ingredients are combined. Set this bowl aside.
Step 4: Chill another large bowl and add the ice cream to it. Stir with a wooden spoon until the ice cream has softened. Use the spatula to fold in the marshmallow crème-whipped topping mixture. Spoon ice cream mixture onto the crust in the springform pan. Sprinkle with half of the grated chocolate and the chopped pecans.
Step 5: Cover the pan with aluminum foil and freeze until firm, approximately 6 hours.
Step 6: Remove the aluminum foil and allow torte to stand for 10 minutes at room temperature before serving. Drizzle the caramel topping and sprinkle the remaining grated chocolate on top. Garnish with halved pecans, if desired.