How to make it

  • In a medium bowl combine cookie crumbs and butter. Press into the bottom and about 1 1/2 inches up the sides of a spring form pan; set aside.
  • In a small saucepan combine fudge topping and coffee crystals. Heat and stir just until smooth; cool slightly. Spread over crumb mixture.
  • In a large bowl fold marshmallow into whipped topping until combined; set aside.
  • In a chilled large bowl, stir ice cream with a wooden spoon until softened. fold in whipped toppiing mixture. spoon over crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hour or until firm.
  • Before serving, let stand at room temp for 10 miinutes. Drizzle with caramel topping and sprinkle with remaining grated chocolate.

Reviews & Comments 2

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    " It was excellent "
    mumtazcatering ate it and said...
    wow! awesome
    will be trying it for the summer holidays in sunny south africa
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  • misstracyflick 11 years ago
    Gotta give this one a bash.
    Was this review helpful? Yes Flag

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