Black-Bottom Spumoni Layer Pie Recipe

Ingredients

Fudge Layer

Cherry Cream Cheese Layer

Pudding Layer

Topping

	PREP TIME 30m	COOK TIME 5h	TOTAL TIME 5h30m
YIELD 8 servings

Heat oven to 450°F.
Place pie crust in 9-inch glass pie plate.
Prick bottom and side with fork.
Bake 10 to 12 minutes or until light brown. Cool 15 minutes.
Meanwhile, in 1-quart heavy saucepan, mix all Fudge Layer ingredients.
Cook over low heat, stirring constantly, until chips are melted.
Remove from heat; stir until smooth.
Reserve 1 tablespoon fudge mixture in small microwavable bowl for drizzle; cover and refrigerate.
Spread remaining fudge mixture in bottom of pie crust.
Place in refrigerator 30 minutes.
In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently.
Beat in cherry juice. Stir in 1/4 cup chopped cherries and 1 cup whipped topping until well mixed.
Spread mixture carefully over fudge layer.
In another medium bowl, beat Pudding Layer ingredients with whisk about 2 minutes or until thick; spread over cherry cream cheese layer.
Drop 2 cups whipped topping by spoonfuls over pudding layer; carefully spread.
Refrigerate at least 4 hours until completely chilled.
To serve, microwave reserved fudge mixture uncovered on High 10 to 15 seconds or until thin enough to drizzle.
With fork, drizzle on top of pie.
Sprinkle with nuts, and add cherries with stems on top.
Cut into wedges to serve.
Cover and refrigerate any remaining pie.