1 (13 oz.) jar chocolate-hazelnut spread (such as Nutella), divided
1 (9 in.) prepared graham cracker crust
1 (8 oz.) package fat free cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust. Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly. Refrigerate until well chilled, 4 hours to overnight.
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