OREO BOMB RECIPES

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EASY, NO-BAKE NUTELLA® PIE RECIPE | ALLRECIPES



Easy, No-Bake Nutella® Pie Recipe | Allrecipes image

I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!

Provided by Christina

Categories     No-Bake Pies

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Yield 1 9-inch pie

Number Of Ingredients 4

1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®), divided
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
  • Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
  • Refrigerate until well chilled, 4 hours to overnight.

Nutrition Facts : Calories 758.9 calories, CarbohydrateContent 72.8 g, CholesterolContent 41.1 mg, FatContent 50 g, FiberContent 0.6 g, ProteinContent 8.9 g, SaturatedFatContent 20.3 g, SodiumContent 406 mg, SugarContent 57.2 g

MACARONI AND CHEESE – INSTANT POT RECIPES



Macaroni and Cheese – Instant Pot Recipes image

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Provided by Coco Morante

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 8

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Steps:

  • Combine the macaroni, broth, and butter in the Instant Pot.
  • Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
  • Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. 

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