1 pkg (8oz.) cream cheese
1 cup Nutella
1 can (14oz.) sweetened condensed milk
3 tsp vanilla coco powder
1 carton (12oz.) whipped topping, thawed (this is about 2 cups)
2 graham cracker crusts (8 inches)
1/4 cup chocolate syrup
In a large bowl, beat cream cheese and Nutella until smooth. Beat in milk and coco until blended. Fold in whipped topping. Pour into the two crusts. Drizzle with chocolate syrup and cut it in with a knife .
Cover and freeze for 8 hours or overnight.
(most of the graham crusts you buy in the store now have it set up that when you remove the plastic top of the crust, when you make your pie you can turn that top around and it makes a lid for your pie.)
Remove the pie from the freezer for 10 minutes before serving. Store leftovers in the freezer.
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