It doesn't get any easier than this no-bake cookie pie!
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Total Time 1 hourhour
Servings 10servings
Calories 622kcal
Author Stacey aka the Soccer Mom
Ingredients
1pre-made pie crust
1cupchocolate hazelnut spread
2cupsmarshmallow fluff
1packageBack to Nature Classic Creme Cookies
1/2cupBack to Nature California Almonds
1containerwhipped topping8oz container
Instructions
In a medium mixing bowl combine chocolate hazelnut spread and marshmallow fluff. Whisk together until well combined and a thick, nougat-like texture.
Scoop your nougat layer into the pre-made pie crust and spread until even.
Add Back to Nature Classic Creme Cookies and Back to Nature California Almonds to food processor and chop until roughly ground. Pour this into a large mixing bowl and add an entire container of whipped topping. Fold together until well mixed.
Scoop whipped cookie layer into pie on top of your nougat and spread until even — this should fill your pie crust.
Place pie in fridge or freezer for an hour to set.
When you're ready to serve your cookie pie, remove from fridge and add a layer of plain whipped topping. If you feel like getting fancy, use a plastic piping bag and star tip to pipe whipped topping into peaks.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.