Nutella Cream Pie
This heavenly no-bake Nutella Cream Pie has an awesome Oreo crust with an amazing chocolate Nutella cheesecake filling and fluffy whipped cream on top!
Servings: 8 Servings
Calories:
Ingredients
- 25 oreo cookies crushed
- 5 tablespoons melted butter
- 1 13-ounce container Nutella, save out ¼ cup for topping
- 1 8-ounce package cream cheese, softened
- 16-ounces container frozen whipped topping, thawed (divided - 8 ounces for Nutella Filling and 8 ounces for Topping on Cream Pie.
Instructions
- To make the crust, combine the crushed Oreos with the melted butter. Press firmly in the bottom and up the sides of a 9 inch pie plate. Refrigerate while you make the Nutella filling.
- Using a mixer, beat cream cheese until creamy. Take out ¼ cup of the Nutella and set aside, add remaining Nutella to cream cheese and combine together.
- Gently stir in 8 ounces or half of the whipped topping.
- Transfer mixture into pie crust, spreading evenly.
- Top the remainder of the pie with the remaining 8 ounces of whipped cream.
- Drizzle the remaining ¼ cup of Nutella on top (microwave if it’s not drizzling) and gently swirl into the whipped cream if desired. Can also, top with Oreo cookies or leave plain.
- Refrigerate at least 4 hours before serving.
Notes
Other Options:
Nutella Options
- You can also take the ¼ cup Nutella that we used on top of the pie and instead spread it on top of the Oreo crust before adding the Nutella filling.
- Or you can drizzle it on top of the Nutella filling and swirl it in or just layer it on top.
- Instead of using cool whip, you can use heavy cream.
- Place 2 cups of heavy cream and ⅓ cup confectioners’ sugar in a large mixing bowl and beat until stiff peaks form. Gently fold into the filling in place of the cool whip.