Frozen Chocolate Torte

"'In summer, this cool make-ahead dessert is one of my favorites,' relates Tammy Neubauer of Ida Grove, Iowa."
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30 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. In a saucepan over low heat, melt marshmallows and chocolate chips with milk. Remove from heat; cool. In a skillet, stir coconut in butter until browned. Remove from the heat; stir in crumbs. Pat three-fourths into a 13-in. x 9-in. x 2-in. baking pan; cool. Spoon half of the ice cream onto crust. Top with half of the chocolate mixture. Layer with remaining ice cream and chocolate. Sprinkle with remaining crumbs. Cover and freeze for at least 2 hours.

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This works better if each layer can be a little frozen before the next is added, otherwise it goes to mush & the layers are all mixed together. After the marshmallow/chocolate mixture is cooled...

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