Kinder Bueno Pie from M&s @marksandspencer @marksandspencerf

• total time: 4 hours 30 minutes

Ingredients

M&S Hazelnut Chocolate Chunk Cookies x 2 packets

M&S Hazelnut Crème – 150g for filling, and 150g for top layer

55g Butter

300g Philadelphia Cream Cheese (Room Temperature)

300ml Double Cream

150g Hazelnut Crème

3 Teaspoons Icing Sugar

2 Teaspoons Vanilla Extract or Paste

Directions

You’ll need a 20 or 22cm springform tin.

Melt your butter and set aside.

Put your cookies in a blender to make crumbs, or use a sandwich bag and rolling pin.

Pour the cookie crumbs into a mixing bowl and pour over the melted butter, mix well.

Place 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.

Pop in the freezer while preparing the filling.

In a bowl add your cream cheese and hazelnut crème, mix together well using a wooden spoon or spatula.

In a mixing bowl, whisk your cream, icing sugar and vanilla to soft peaks.

Add 2 spoons of the cream to the cream cheese mixture and fold together using a spatula.

Then add all the cream cheese mixture to the rest of the cream and fold together using a spatula.

Remove the base from the freezer and add the cream mixture, smoothing over the top.

Pop in the freezer for 1/2 hour.

Warm the hazelnut crème and pour over the top, gently rolling to the edges.

Place in the fridge for 4 hours to fully set.

When you’re ready to serve, warm a sharp knife in hot water, then dry it before cutting your slices. Enjoy!