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No-Bake Chocolate Cake

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What You'll Need:
  • 1 (8-ounce) package cream cheese, softened
  • 2 (8-ounce) containers frozen whipped topping, thawed, divided
  • 1 cup confectioners' sugar
  • 14 whole chocolate graham crackers
  • 1 (13-ounce) jar chocolate hazelnut spread (like Nutella)
What To Do:
  1. Line a 9- x 5-inch loaf pan with plastic wrap, overlapping sides of pan.
  2. In a large bowl, beat cream cheese, 1 container whipped topping, and confectioners' sugar until smooth; set aside.
  3. Break graham crackers into sections and gently spread hazelnut topping on one side. Place a single layer in pan, breaking as necessary to fit pan. Spread whipped topping mixture evenly over hazelnut and repeat 5 more times with remaining graham crackers and ending with whipped topping mixture. Cover with overlapping plastic wrap and freeze at least 4 to 6 hours.
  4. Invert cake onto platter and remove plastic wrap. Frost entire loaf with remaining container whipped topping. Refreeze 1 hour, or until ready to serve. Let sit out 10 to 15 minutes before slicing.

Courtesy of www.mrfood.com

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