Crust (Gluten Free)
9-12 Gluten Free Chocolate Cookies
3 T Unsalted Butter, melted
(see NOTE at the end of this list)
1 (8 oz) package of cream cheese, softened (I used 1/3 less fat)
2/3 cup Nutella
1 tsp pure vanilla extract
1 tub (8 oz) frozen whipped topping, thawed
toasted, chopped hazelnuts
NOTE: My store has a pretty good gluten free section, but the only really chocolate cookies were these chocolate wafer coated kind. They’re not too big, and they’re not too chocolatey, so I added about 1 tsp of Dutch process cocoa and 1/2 tsp of instant espresso. Also, to make REGULAR crust (not gluten free) you can use Famous Chocolate Wafers and butter instead.
RP Servings: 3-4? 5-6? Honestly… The two of us could probably eat it, but you could probably do 6 smaller bowls/ramekins, one big bowl to scoop out of (you could even do more crust and put a layer in the middle, or a layer of just crumbled cookies). Realistically, if it’s not for a party or a big family, 4 people could polish this off without a problem.
RATING: 5 stars!!!
My husband LOVES this. LOVES. IT. He says it’s better than the cooked Nutella cheesecake I mentioned at first because it’s got the mousse-y texture. And it is SO STINKING GOOD. Seriously. We didn’t top it with anything. Heck, it barely made it to the bowls!