No-Bake Minted Chocolate Cream Torte
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A show-stopping, 6-layer no-bake freezer torte utilizing two refrigerator cream pie kits. Features repeating layers of chocolate crust, chocolate cream, and mint-peppermint cream, finished with freshly whipped cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 0 mins | 4 hours | 6–8 generous servings |
🔪 Key Equipment
- 7-inch springform pan
- Small mixing bowls
- Medium mixing bowl
- Electric mixer
- Piping bag with No. 5 tip
Ingredients
Torte Layers
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 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 and 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
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Heavy Cream | cold |
| As needed | Mint Sprigs | for garnish |
Instructions
Step 1: Prep and First Layers
- Lightly grease a 7-inch springform pan and set aside.
- For Kit 1 Layer 1 (Crust): In a small bowl, blend the cracker crumb packet from the first pie kit with 3 T. sugar and 1/3 Cup melted margarine. Press crumbs firmly over the bottom of the prepared springform pan.
- For Kit 1 Layer 2 (Chocolate): In another small bowl, blend the chocolate filling packet from the first kit with 1 1/2 Cups milk. Beat at low speed for 2 mins. until thickened. Spread evenly over the cracker crumb layer.
- For Kit 1 Layer 3 (Mint): In a medium bowl, combine the white filling packet 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. until thickened. Spread evenly over the chocolate layer.
Step 2: Second Layers
- For Kit 2 Layer 4 (Crust): Repeat the crust step using the second pie kit, 3 T. sugar, and 1/3 Cup melted margarine. Sprinkle and press this crumb mixture gently over the white peppermint layer.
- For Kit 2 Layer 5 (Chocolate): Repeat the chocolate layer step using the chocolate filling packet and 1 1/2 Cups milk. Spread evenly over the second crumb layer.
- For Kit 2 Layer 6 (Mint): Repeat the mint layer step using the white filling packet, 1 1/2 Cups milk, and 1/4 tsp. peppermint extract. Spread evenly over the second chocolate layer.
Step 3: Freeze and Garnish
- Freeze the torte for 4 hours, or until firm and set.
- Before serving, remove the outside rim of the springform pan. Beat 1 Cup heavy cream until very stiff.
- Pile prettily or pipe using a No. 5 tip the whipped cream in swirls around the edge of the freezer cake, and decorate with mint sprigs until festive and fragrant.
💡 Make-Ahead & Storage: Store the torte wrapped tightly in the freezer for up to 1 week before serving.
Original Recipe Scan
