Hazelnut Cheesecake Dessert |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Make this the night before serving, as it needs to refrigerate overnight. Chocolate hazelnut spread can be found near the peanut butter in your grocery store. Ingredients:
1 package (1-1/2 ounces) ice cream cake cones |
3/4 cup nutella |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
1 carton (8 ounces) frozen whipped topping, thawed |
1 package (2-1/2 ounces) chopped hazelnuts, toasted |
Directions:
1. Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan.
2. In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight. Yield: 9 servings.
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