Phenomenal Phoods

Mini Nutella Oreo Pies

Ingredients:

For the oreo crust

• 2 rows chocolate oreos
• 6 tablespoons melted butter

For the nutella filling

• 1 (8 oz) package cream cheese, room temperature
• 1 cup nutella
• 1/2 cup powdered sugar

For the topping

• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar
• 6 chocolate oreos, halved (optional)
• 4 ounces chocolate, melted (optional)

Instructions:

For the oreo crust

1. Preheat oven to 350 degrees F.
2. Use a food processor to finely crush the Oreos.
3. Add the melted butter and pulse a couple of times until combined.
4. Spoon about 2 tablespoons of the oreo mixture into 12 mini pie tins. If you're using a muffin tin, just make sure you grease it first. Use the back of a spoon or just your fingers to press the oreo crumbs into the bottom and up the sides of each tin to form a pie crust.
5. Bake them at 350 degrees F. for 7 minutes. Let cool completely and pop in the freezer until ready to fill.

For the nutella filling

1. Use a mixer to combine all ingredients until smooth.
2. Spoon or pipe into prepared pie crusts and refrigerate for an hour until set.

For the topping

1. Use a mixer to beat the heavy whipping cream until soft peaks form.
2. Add sugar and continue to beat until stiff peaks form.
3. Spoon or pipe the mixture on top of the set Nutella filling.
4. Press an oreo half into the top of each pie. Drizzle with melted chocolate, if desired.