Way back in March I saw this picture and recipe for Chocolate-Hazelnut Icebox Cake.  As soon as I saw it,  I knew I had to make it!  This recipe belongs to Carol from: Pampered Chef Consultant – Carol’s Corner She shares so many beautiful pictures and amazing recipes on her facebook page that I encourage you to stop over and take a look!  You can also subscribe to her newsletter so you’ll receive special offers, tips & tricks, and recipes every month…all for free!  Her cake is a snap to put together and there’s no baking required.  I ended with a layer of crackers on mine and I also spread the Hazelnut Cream all over the top.  Even though mine didn’t look nearly as pretty as Carol’s, it still turned out delicious!  

Ingredients are as follows:
filling & cake:
16 chocolate graham crackers 
1 1/2 C Nutella
1/3 C hazelnut liqueur (I used hazelnut coffee syrup)
2 C whipping cream
cocoa powder (for dusting)
Hazelnut Cream:
1/2 c whipping cream
2 Tbsp. hazelnut liqueur (I used hazelnut coffee syrup again)
1 Tbsp. powdered sugar 
Mix together the nutella and hazelnut liqueur (or coffee syrup).
With the beater on low, add the whipping cream until incorporated.
Turn up to medium speed and beat until soft peaks form; set aside.
Arrange four graham crackers on the bottom of a square pan.
Evenly spread a layer of the filling over the graham crackers.
Repeat two more layers, ending with a layer of graham crackers.
Beat cream until soft peaks form; stir in the liqueur (or syrup) and sugar.
 Evenly spread this on top of the graham crackers.
Dust with cocoa powder and place in the fridge overnight.

Remove from fridge.  Slice, serve and enjoy!