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No-Bake Minted Chocolate Cream Torte

2 min read

A show-stopping, 6-layer no-bake freezer torte. This ‘party’ recipe uses two refrigerator cream pie kits to create repeating layers of chocolate crust, chocolate cream, and mint-peppermint cream, all topped with whipped cream.

Author

Unknown

Recipe

MeasurementsIngredients
Torte Layers:
2 (9 3/4 oz.) pkgs.Refrigerator Devil’s Cream Pie (kits)
6 T. (total)Sugar (divided, 3 T. per kit)
2/3 Cup (total)Margarine, melted (divided, 1/3 C. per kit)
6 Cups (total)Milk (divided, 3 C. per kit)
1/2 tsp. (total)Peppermint Extract (divided, 1/4 tsp. per kit)
Topping:
1 CupHeavy Cream
Mint Sprigs

Instructions

  1. Lightly grease a 7-inch spring form pan.
  2. Prepare Kit 1 - Layer 1 (Crust): In a small bowl, blend the “little bag of cracker crumbs” from one kit with 3 T. sugar & 1/3 Cup melted margarine. Press crumbs over the bottom of the spring form pan.
  3. Prepare Kit 1 - Layer 2 (Chocolate): In another small bowl, blend the “bag of choc. filling” from the first kit with 1 1/2 Cup milk. Beat at low speed for 2 mins. to thicken. Spread evenly over the cracker crumb layer.
  4. Prepare Kit 1 - Layer 3 (Mint): In a medium bowl, combine the “white filling” from the first kit with 1 1/2 Cups milk and 1/4 tsp. peppermint extract. Beat at low speed, then at medium speed for 3 mins. to thicken. Spread evenly over the chocolate layer.
  5. Prepare Kit 2 (Layers 4, 5, 6): Repeat steps 2, 3, and 4 using the second pie kit and the remaining ingredients (3 T. sugar, 1/3 C. margarine, 3 C. milk, 1/4 tsp. peppermint extract) to form a second crumb layer, a second chocolate layer, and a final white peppermint layer.
  6. Freeze: Freeze for 4 hours, or until firm.
  7. Serve: Before serving, remove the outside rim. Beat 1 Cup of heavy cream until very stiff. Pile or pipe (using a No. 5 tip) in swirls around the edge of the freezer cake. Decorate with mint sprigs.

Note

Recipe card 1 lists “4 Cups milk” as a total, but the step-by-step instructions on cards 2 & 3 call for 3 cups of milk per kit, for a total of 6 cups. This formatted recipe follows the step-by-step instructions.

Serves 6-8 generously.

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