- 3/4 cup chocolate-hazelnut spread (such as Nutella®)
- 1 (9 inch) prepared graham cracker crust
- 1 3/4 cups heavy whipping cream
- 3/4 cup peanut butter
- 1/2 cup cream cheese, softened
- 1/4 cup sweetened condensed milk
- Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
- Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
- Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.