Marshmallow-coffee Torte

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 2 cups chocolate wafer cookies (about 35 oreo's)
• 1/3 cup butter, melted
• 2/3 cup chocolate fudge topping
• 1 teaspoon instant coffee granules
• 0.5 (7 ounce) jar marshmallow cream
• 8 ounces cool whip
• 1 quart coffee ice cream
• 1/3 cup pecans, chopped and toasted
• 1 ounce semisweet chocolate, grated (divided use)
• 1/3 cup caramel ice cream topping
• pecan halves (optional)

Recipe

• 1 in a medium bowl combine cookie crumbs and butter.
• 2 press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan.
• 3 set aside.
• 4 in a small saucepan combine hot fudge topping and coffee crystals.
• 5 heat and stir until smooth.
• 6 cool slightly.
• 7 spread fudge topping over the crumb mix in the springform pan.
• 8 in a large bowl fold marshmallow creme into cool-whip until combined.
• 9 set aside.
• 10 in a chilled large bowl, stir ice cream with a wooden spoon until softened.
• 11 fold in whipped topping mixture.
• 12 spoon into crust.
• 13 sprinkle with chopped pecans and half of the grated chocolate.
• 14 cover and freeze for 6 hours or until firm.
• 15 before serving, let stand at room temperature 10 minutes.
• 16 drizzle with caramel topping and sprinkle with remaining grated chocolate.
• 17 if desired garnish with pecan halves.