Graham Cracker Crust:
1½ cups graham cracker crumbs, about 9 graham cracker sheets
7 tablespoons butter, melted and cooled
½ teaspoon ground cinnamon
¼ cup light brown sugar, lightly packed
Filling:
(2) 8 ounce packages cream cheese, softened at room temperature
½ cup confectioners sugar
⅔ cup nutella
1 tablespoon cocoa powder
8 ounce container cool-whip, softened and creamy at refrigerator temperature
extra nutella and whipped cream, to garnish and serve
INSTRUCTIONS
Crust:
Pulse the graham crackers in a food processor until they are crumbs. Pour into a medium-sized bowl. Whisk in the melted butter, light brown sugar, and cinnamon together with the graham crackers.
Pour the crust mixture into a 9-inch pie pan and press the mixture all around the pan. Make sure the crust is compacted together and even all around. Place the crust into the refrigerator to set for 1 hour.
Filling:
Prepare the filling by beating together the cream cheese and confectioners sugar in a stand mixer on medium-speed. Add in the nutella and cocoa powder. Fold in the cool-whip.
Pour the filling mixture on top of the crust and spread evenly with a plastic spatula. Place the pie into the refrigerator and allow it to set for 2-3 hours.
Slice and serve with nutella and whipped cream.
source : http://therecipecritic.com
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