Spread half of the mixture into the pie crust.
Add the carton of Cool Whip to the reamining Nutella mixture and stir together to combine. Evenly spread it on top of the 1st layer in the pie crust.
Cover with the enclosed plastic lid (from the pie crust) and let refrigerate for at least 8 hours. Preferably overnight.
Cut into slices and serve. This pie is rich so I can usually get 10 smaller slices from it. If wanted, decorate the pie with chooclate shavings and/or reserve some of the Cool Whip mix from the pie and pipe it on top of the pie right before serving.
Recipe notes
If you would rather not use the Cool Whip, simply whip 1 cup of heavy whipping cream + 3 tablespoons powdered sugar in a bowl. Whip until stiff peaks form. This takes about 5 minutes.
UPDATE : This pie sat in the fridge for 4 days after I made it and it got better and better. This is the perfect pie to make the day before you need it because it’s actually better on day 2 and day 3. It’s still good the day you make it (after the refrigeration time of course) but it gets even better the next day 🙂
ADVERTISEMENT
