Instructions

• Place 25 Oreo cookies in a food processor and process until finely ground. Transfer crumbs to a medium bowl.
• Drizzle 5 tablespoons melted butter over the cookie crumbs and stir until the crumbs are evenly moistened.
• Press the crumb mixture into a 9-inch pie pan, covering the bottom and up the sides; press firmly to form an even crust. Refrigerate the crust for 30 to 60 minutes to set.
• Remove the crust from the refrigerator. Reserve 1/4 cup of the 13-ounce container of Nutella, then spread that 1/4 cup evenly over the bottom of the chilled crust.
• In a mixing bowl, beat the 8-ounce package of softened cream cheese with an electric mixer until smooth and creamy.
• Add the remaining Nutella from the container to the cream cheese and beat until fully combined and smooth.
• Gently fold in the thawed 8-ounce container of frozen whipped topping until the mixture is uniform and light.
• Transfer the filling into the prepared crust, spreading it evenly. Refrigerate the pie at least 4 hours (or until firm) before serving.