No-Bake Peanut Butter/Chocolate Pie

1. 1

   Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.

2. 2

   Beat cream in a glass or metal bowl with an electric mixer until peaks form.

3. 3

   Transfer 1 cup whipped cream to a bowl and reserve.

4. 4

   Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth.

5. 5

   Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust.

6. 6

   Top with reserved 1 cup whipped cream.

7. 7

   Refrigerate until chilled, at least 4 hours.

No nutritional information available.

No additional tips available.