Kinder Bueno Pie

270 mins
Serves 1
instagram.com

Directions

  1. 1Melt your butter and set aside.
  2. 2Melt your butter and set aside.
  3. 3Melt your butter and set aside.
  4. 4Put your cookies in a blender to make crumbs, or use a sandwich bag and rolling pin.
  5. 5Put your cookies in a blender to make crumbs, or use a sandwich bag and rolling pin.
  6. 6Put your cookies in a blender to make crumbs, or use a sandwich bag and rolling pin.
  7. 7Pour the cookie crumbs into a mixing bowl and pour over the melted butter, mix well.
  8. 8Pour the cookie crumbs into a mixing bowl and pour over the melted butter, mix well.
  9. 9Pour the cookie crumbs into a mixing bowl and pour over the melted butter, mix well.
  10. 10Place 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.
  11. 11Place 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.
  12. 12Place 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.
  13. 13Pop the base in the freezer while preparing the filling.
  14. 14Pop the base in the freezer while preparing the filling.
  15. 15Pop the base in the freezer while preparing the filling.
  16. 16In a bowl, add your cream cheese and hazelnut crème, mix together well using a wooden spoon or spatula.
  17. 17In a bowl, add your cream cheese and hazelnut crème, mix together well using a wooden spoon or spatula.
  18. 18In a bowl, add your cream cheese and hazelnut crème, mix together well using a wooden spoon or spatula.
  19. 19In a mixing bowl, whisk your cream, icing sugar and vanilla to soft peaks.
  20. 20In a mixing bowl, whisk your cream, icing sugar and vanilla to soft peaks.
  21. 21In a mixing bowl, whisk your cream, icing sugar and vanilla to soft peaks.
  22. 22Add 2 spoons of the whipped cream to the cream cheese mixture and fold together using a spatula.
  23. 23Add 2 spoons of the whipped cream to the cream cheese mixture and fold together using a spatula.
  24. 24Add 2 spoons of the whipped cream to the cream cheese mixture and fold together using a spatula.
  25. 25Then add all the cream cheese mixture to the rest of the cream and fold together using a spatula.
  26. 26Then add all the cream cheese mixture to the rest of the cream and fold together using a spatula.
  27. 27Then add all the cream cheese mixture to the rest of the cream and fold together using a spatula.
  28. 28Remove the base from the freezer and add the cream mixture, smoothing over the top.
  29. 29Remove the base from the freezer and add the cream mixture, smoothing over the top.
  30. 30Remove the base from the freezer and add the cream mixture, smoothing over the top.
  31. 31Pop the pie in the freezer for 1/2 hour.
  32. 32Pop the pie in the freezer for 1/2 hour.
  33. 33Pop the pie in the freezer for 1/2 hour.
  34. 34Warm the hazelnut crème and pour over the top, gently rolling to the edges.
  35. 35Warm the hazelnut crème and pour over the top, gently rolling to the edges.
  36. 36Warm the hazelnut crème and pour over the top, gently rolling to the edges.
  37. 37Place in the fridge for 4 hours to fully set.
  38. 38Place in the fridge for 4 hours to fully set.
  39. 39Place in the fridge for 4 hours to fully set.
  40. 40When you’re ready to serve, warm a sharp knife in hot water, then dry it before cutting your slices.
  41. 41When you’re ready to serve, warm a sharp knife in hot water, then dry it before cutting your slices.
  42. 42When 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
  • 2 packets M&S Hazelnut Chocolate Chunk Cookies
  • 2 packets M&S Hazelnut Chocolate Chunk Cookies
  • 150 g M&S Hazelnut Crème
  • 150 g M&S Hazelnut Crème
  • 150 g M&S Hazelnut Crème
  • 150 g M&S Hazelnut Crème
  • 150 g M&S Hazelnut Crème
  • 150 g M&S Hazelnut Crème
  • 55 g Butter
  • 55 g Butter
  • 55 g Butter
  • 300 g Philadelphia Cream Cheese (Room Temperature)
  • 300 g Philadelphia Cream Cheese (Room Temperature)
  • 300 g Philadelphia Cream Cheese (Room Temperature)
  • 300 ml Double Cream
  • 300 ml Double Cream
  • 300 ml Double Cream
  • 3 Teaspoons Icing Sugar
  • 3 Teaspoons Icing Sugar
  • 3 Teaspoons Icing Sugar
  • 2 Teaspoons Vanilla Extract or Paste
  • 2 Teaspoons Vanilla Extract or Paste
  • 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.