No Bake Raspberry Nutella Pie
This No Bake Raspberry Nutella Pie features layers of raspberry preserves, dreamy Nutella-chocolate pudding, a mousse-y chocolate layer, whipped cream, chocolate curls, and fresh raspberries! With all that action, this Raspberry Nutella Pie manages to prep in sheer minutes with just a few easy steps. Super simple no bake pies are a summer go-to, and this Raspberry Nutella Pie should make your short list!
Servings 8
Ingredients
- 1/2 cup raspberry preserves your preference of seedless or regular
- 1 6 oz. prepared chocolate cookie or Oreo crust
- 2 3.4 oz. boxes instant chocolate pudding mix
- 1 cup cold whole or 2% milk
- 1 cup Nutella or similar chocolate hazelnut spread
- 8 oz. container Cool Whip or whipped topping thawed
- 12 - 16 fresh raspberries for garnish
- 2 - 3 tbsp. chocolate curls or chocolate chips for garnish
Instructions
- In a small microwave-safe bowl, heat raspberry preserves for 30-60 seconds, or until thin and runny.
- Carefully, without lifting out portions of the crust, spread the preserves in an even layer on the bottom of the prepared crust.
- Freeze for 10 minutes or until preserves have set.
- In a large bowl, whisk together pudding mix and milk until smooth.
- Whisk in Nutella until smooth.
- Spread 2/3 of the mixture (eyeball it) evenly over layer of jam in the crust.
- Freeze for 10 minutes.
- Gently fold in 1/2 tub of whipped topping (eyeball it) to remaining pudding mixture.
- Spread evenly into crust.
- Spread remaining whipped topping over top the pie.
- Refrigerate until firm, at least 2 hours.
- If desired, garnish with fresh raspberries, placing each about 1 inch apart around the edge of the pie, and sprinkle with chocolate curls or chocolate chips.
- Cut and serve.
- Store covered in the refrigerator for up to a week.
Notes
Weirdly, I like raspberry seeds, I usually use regular raspberry preserves, but many recipes recommend seedless. Go with your preference!