This No Bake Nutella Snickers Pie is going to be a hit this summer with the Oreo cookie crust, delicious creamy Nutella filling, and topped with salted caramel, fresh whipped cream and chopped Snickers and peanuts.
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1 14.5-ouncepackage Oreos with filling
1 ½cupsheavy whipping cream
½cupmini chocolate chips
1cupheavy whipping cream
⅔cupSnickers candy barschopped
Prepare a 9-inch springform pan by lightly spraying it with cooking spray. Wipe gently with a paper towel.
Using a food processor, grind the cookies (filling included) into fine crumbs.
Melt the butter in a microwavable-safe bowl for about 45 - 60 seconds.
In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until no dry crumbs are left.
Pour the crumbs into the springform pan and press firmly into the bottom and up the sides to create a thick crust.
In a large mixing bowl, beat the cream cheese at low speed for 30 seconds with the whisk attachment to eliminate any lumps. Increase the speed to medium and slowly start adding the heavy cream, about 1/4 cup at a time. The idea is to slowly add the heavy whipping cream so that the cream cheese will not be lumpy. It should resemble a liquid consistency.
Once all the heavy cream has been added, increase the speed to high until the mixture becomes bubbly. Slowly add the powdered sugar and continue beating until stiff peaks form.
Turn off the mixer and spoon the Nutella into the mixing bowl. Beat the Nutella into the whipped cream slowly at first, and once it starts to mix increase the speed to medium-high and beat for 30 seconds or until stiff peaks form again.
Fold the mini chocolate chips, and chopped peanuts and almonds into the batter with a spatula.
Pour the filling into the prepared crust. Cover and refrigerate for 4 to 6 hours.
Prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the confectioners' sugar and continue beating on high speed until stiff peaks form.
Preparing to Serve
Remove the sides of the springform pan. Sprinkle the top of the pie with peanuts and drizzle on all but 2 tablespoons of the salted caramel. Pipe the whipped cream in a large circular motion, creating 10 or so soft peaks of whipped cream near the edge of the pie.
Chop the Snickers bar into small pieces, placing a small piece on each whipped cream peak, and then pile the remaining Snickers in the middle of the pie.
Drizzle with the remaining salted caramel.
*Julianne suggests freezing the pie for 20 to 30 minutes before slicing to ensure a cleaner slice. Also, a clean, sharp knife will cut the pieces best.
Julianne's original recipe calls for 1/2 cup salted peanuts, chopped to be included in the filling. Someone broke into my peanut stash and only left me with 1/4 cup, hence the addition of the almonds.