Marshmallow-Coffee Torte - cooking recipe

Ingredients

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)

Preparation

In a medium bowl combine cookie crumbs and butter.
Press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan.
Set aside.
In a small saucepan combine hot fudge topping and coffee crystals.
Heat and stir until smooth.
Cool slightly.
Spread fudge topping over the crumb mix in the springform pan.
In a large bowl fold marshmallow creme into cool-whip until combined.
Set aside.
In a chilled large bowl, stir ice cream with a wooden spoon until softened.
Fold in whipped topping mixture.
spoon into crust.
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 10 minutes.
Drizzle with caramel topping and sprinkle with remaining grated chocolate.
If desired garnish with pecan halves.