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Slightly adapted from Mixing Bowl magazine.
2 cups crushed chocolate wafer cookies (about 35 Oreo cookies, filling removed)
1/3 cup butter, melted
2/3 cup hot fudge ice cream topping
1 teaspoon instant coffee crystals (I used a packet of Via)
1/2 of a 7-ounce jar marshmallow creme
1 8-ounce container frozen whipped dessert topping, thawed
1 quart coffee ice cream (I used Häagen-Dazs)
1/3 cup chopped pecans, toasted
1 ounce semisweet chocolate, grated
1/3 cup caramel-flavor ice cream topping
Pecan halves (optional)
In a medium bowl, combine crushed cookies and melted butter. Press into the bottom and about 1 1/2 up the side of a 9-inch spring form pan; Set aside.
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 spring form pan.
In a large bowl, fold marshmallow creme into whipped topping until combined; set aside. in a chilled large bowl, stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon over fudge mixture. 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 for 10 minutes before serving. Before slicing drizzle with caramel-flavored topping (you can see I forgot this step), and then slice. Makes 12-14 servings.
Enjoy!!!
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