Nutella Cinnamon Rolls

INGREDIENTS

1. For the crust:
2. 30 Oreos
3. 2/3 cup butter, melted
4. For the pie filling:
5. 1 cup nutella
6. 1 8-ounce package cream cheese, at room temperature
7. Pinch of salt
8. 1 8-ounce container cool whip, defrosted
9. 1/2 cup chopped hazelnuts (optional garnish)

PREPARATION

• For the crust:
• 1. In a food processor fitted with the blade attachment, pulse the Oreos until they’re finely ground crumbs.
• 2. Add the melted butter to the crumbs, and pulse just to combine.
• 3. Press crust mixture firmly and evenly onto the bottom and around the sides of a springform pan or pie pan. Refrigerate for at least 20 minutes before filling, to allow the crust to set.
• 4. Press crust mixture firmly and evenly onto the bottom and around the sides of a springform pan or pie pan. Refrigerate for at least 20 minutes before filling, to allow the crust to set.
• For the filling:
• 1. In a large mixing bowl, combine the nutella cream cheese, and a pinch of salt. Beat with an electric hand mixer thoroughly combined. (Note: If you don’t have an electric mixer, you can use a wooden spoon or spatula. It’ll just take more time and elbow grease.)
• 2. Add the Cool Whip, then use a wooden spoon or rubber spatula and fold everything together until there are no streaks left.
• 3. Pour the filling mixture into the Oreo crust. Refrigerate for 2-3 hours before serving. Garnish with chopped hazelnuts and more crushed Oreos, if you want.
• If you want to garnish with toasted hazelnuts:
• Put your chopped nuts in a large skillet over medium low heat and toast them, stirring often, until they’re fragrant and lightly browned, about 5 minutes

Source Recipes : -Here-,