Layered Spumoni Pie Recipe

Name: Layered Spumoni Pie
Prep time: 25 min
Cook time: 5 h 25 min
Total time: 5 h 50 min
Yield: 12 servings, 1 piece (114 g) each
Ingredients: 1-1/2 cups chocolate cookie baking crumbs; 1/3 cup butter, melted; 9 maraschino cherries with 2 Tbsp. reserved juice, divided; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 3 Tbsp. sugar; 2-1/4 cups thawed Cool Whip Whipped Topping, divided; 1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding; 2-1/2 cups cold milk, divided; 3 oz. Baker's Semi-Sweet Chocolate, divided; 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

Ingredients

1-1/2 cups chocolate cookie baking crumbs
1/3 cup butter, melted
9 maraschino cherries with 2 Tbsp. reserved juice, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3 Tbsp. sugar
2-1/4 cups thawed Cool Whip Whipped Topping, divided
1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding
2-1/2 cups cold milk, divided
3 oz. Baker's Semi-Sweet Chocolate, divided
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

	PREP TIME 25m	COOK TIME 5h25m	TOTAL TIME 5h50m
YIELD 12 servings, 1 piece (114 g) each

Instructions

Mix baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended.
Stir in 3/4 cup Cool Whip and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min.
Stir in melted chocolate and 3/4 cup of the remaining Cool Whip; spread over pistachio layer in crust. Refrigerate 20 min.
Top with remaining Cool Whip, chocolate curls and reserved cherry. Refrigerate 4 hours.