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Frozen Chocolate Torte

"In summer, this cool make-ahead dessert is one of my favorites," relates Tammy Neubauer of Ida Grove, Iowa.
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    12 servings


  • 1 package (10 ounces) miniature marshmallows
  • 1 cup semisweet chocolate chips
  • 1 can (12 ounces) evaporated milk
  • 1 cup sweetened shredded coconut
  • 1/2 cup butter, cubed
  • 2 cups graham cracker crumbs
  • 1/2 gallon vanilla ice cream, softened


  • 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. dish; 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.
Nutrition Facts
1 piece: 528 calories, 28g fat (17g saturated fat), 69mg cholesterol, 296mg sodium, 67g carbohydrate (46g sugars, 2g fiber), 7g protein.

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