In a food processor pulse the Cocoa Pebbles Cereal until it is fine crumbs. Mix in the melted butter and press into a pie pan to form a crust.

In a medium bowl beat the cream cheese with a hand mixer until creamy. Mix in the sweetened condensed milk and Chocolate Hazelnut Spread until well combined.

Fold in the Whipped Topping by hand until well incorporated.

Pour the Chocolate Hazelnut filling into the pie crust and smooth out evenly.

Drizzle the top with chocolate syrup and decorate with extra whipped topping if desired.

Freezer for at least 4 hours or until pie is set.

Slice and serve.