Directions
- 1Melt your butter and set aside.
- 2Put your cookies in a blender to make crumbs, or use a sandwich bag and rolling pin.
- 3Pour the cookie crumbs into a mixing bowl and pour over the melted butter, mix well.
- 4Place the mixture into your tin and using a flat bottom glass, press the crumbs into the edges of the tin, until they cover all around the edge.
- 5Pop the base in the freezer while preparing the filling.
- 6In a bowl, add your cream cheese and hazelnut crème, mix together well using a wooden spoon or spatula.
- 7In a mixing bowl, whisk your cream, icing sugar and vanilla to soft peaks.
- 8Add 2 spoons of the whipped cream to the cream cheese mixture and fold together using a spatula.
- 9Then add all the cream cheese mixture to the rest of the cream and fold together using a spatula.
- 10Remove the base from the freezer and add the cream mixture, smoothing over the top.
- 11Pop the pie in the freezer for 1/2 hour.
- 12Warm the hazelnut crème and pour over the top, gently rolling to the edges.
- 13Place in the fridge for 4 hours to fully set.
- 14When you’re ready to serve, warm a sharp knife in hot water, then dry it before cutting your slices.
Ingredients
- 2 packets M&S Hazelnut Chocolate Chunk Cookies
- 150 g M&S Hazelnut Crème
- 150 g M&S Hazelnut Crème
- 55 g Butter
- 300 g Philadelphia Cream Cheese (Room Temperature)
- 300 ml Double Cream
- 3 Teaspoons Icing Sugar
- 2 Teaspoons Vanilla Extract or Paste
Equipment
20 or 22cm springform tinBlenderSandwich bagRolling pinMixing bowlFlat bottom glassWooden spoon or spatulaWhisk
Tips
- Warm a sharp knife in hot water, then dry it before cutting your slices for a clean cut.
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