1 package (8 oz.) cream cheese, softened
1 ¼ cups heavy whipping cream
1 jar (13 oz.) chocolate hazelnut spread
1 graham cracker crust or shortbread crust (9 inches)
3 cups miniature marshmallows
In large bowl, beat cream cheese & cream
until thickened. Add Nutella; beat just
until combined. Spoon into crust. Cover and refrigerate for at least 3 hours.
After it sets, top pie with the marshmallows;
press gently into the filling. Broil 6 in. from heat for 1-2 min. or until
marshmallows are golden brown. Place in
the freezer overnight.
Remove from Freezer, let sit about 5 to 10
minutes, then serve.
