Nutella is a rather new spread for my pantry. My grandchildren love it. Their other grandparents are from Venezuela and Spain. They grew up on Nutella spread and ate sandwiches on white bread with the chocolate hazelnut spread as the filling, One taste and I was hooked. This yummy no bake pie is so delicious without being rich or heavy, especially in the summertime. We have made the pie several times with different crusts, but really enjoy a Ritz Cracker crust. The salty crackers are a nice accent to the sweet hazelnut spread.
Ritz Cracker Crust
2 sleeves of Ritz Crackers- crushed - about 60
1/3 cup butter - melted and cooled
4 tablespoons sugar
Preheat the oven to 350 degrees
I like to crush my crackers in a gallon baggie with a rolling pin - It is also easy to use the food processor, but I hate to have to wash all of those parts.
Mix crumbs and sugar in a medium size bowl- Pour butter into mixture. Mix well. Spoon into a 9 inch pie plate and press evenly on bottom and sides. I like to use a 1/4 cup measuring cup to get the crumbs compacted in the plate and up the sides
Bake 10 minutes at 350 degrees until lightly browned.
Nutella Cream Pie Filling
1 8 ounce cream cheese block - softened
1 cup of Nutella Hazelnut Spread
1/4 cup of Powdered Sugar
1 16 ounce Cool Whip
Mix cream cheese with mixer until smooth.
Add Nutella and powdered sugar.
Continue mixing until well incorporated.
Fold in 8 ounces of the Cool Whip.
Pour into cooled pie crust and refrigerate for several hours or overnight.
Top with the remainder of the Cool Whip and drizzle Nutella over all.
Chill for a few hours before serving.