Lately it seems like I’ve been living in the glorification of busy. I’ve been chasing all sort of new goals. Isn’t that what New Year’s is about? I’ve been reducing and reorganizing the clutter in our house (hello #konmari). I’ve been doubling my workouts which is totally cliché this time of year but there are worse things to strive for in life, right?! I’ve been placing an emphasis on family through dating my husband (sometimes stay at home dates) and playing/reading with our daughter. When you add more to an already full schedule, something else typically suffers. For me, creativity has been a huge struggle this month. Typically, I come up with several recipe ideas each month, some make the cut for this blog and some don’t. However, we are always eating well and trying new dishes around our house. That was, until this month. We all have ruts and I am no exception but I’m happy to say the creativity is coming back and recipe ideas have started flooding in again.
These new routines and activities does not mean creativity needs to laid to rest. Quite the opposite. Creativity can only add to the creation of recipes that are easy to make as well as delicious. When my husband and I do date nights in at home we always include dinner and dessert in our plans. In need of something exceptionally easy to make, I came up with this recipe. This pie is the precisely what the doctor ordered to cure our cravings. Get your sweet tooth ready, you’ll need it if you’re going to hang with this one!
- You can elevate this recipe a bit by making a homemade graham cracker crust if you want to. Recipe included after the pie recipe.
- I used half of a container of whipped topping in this pie. Feel free to use the rest for garnish when you serve the pie.
Hazelnut Icebox Pie
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 7 oz hazelnut spread such as Nutella
- 4 oz frozen whipped topping, thawed
- 1 pre-made graham cracker crust
- In a large mixing bowl, beat cream cheese, sweetened condensed milk and hazelnut spread until combined (a few streaks are fine). Fold in whipped topping then pour mixture into pie crust. Freeze at least 8 hours or overnight.
Homemade Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs
- 6 Tablespoons melted butter
- 2 Tablespoons sugar
- Preheat oven to 350F. Mix graham cracker crumbs, butter and sugar. Press mixture into pie dish. Bake 7 minutes. Cool completely before filling.