Layered Spumoni Pie

By margiekyle

Ingredients

• 18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
• 1/4 cup butter, melted
• 9 maraschino cherries with 2 Tbsp. reserved juice, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3 Tbsp. sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
• 2-1/4 cups cold milk, divided
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

Details

Servings 10
Preparation time 25mins
Cooking time 350mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

MIX cookie 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 1 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 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.

TOP with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.

Shortcut

Omit cookies and butter. Prepare recipe using 1 ready-to-use chocolate flavor crumb crust (6 oz.).

Make Ahead

Prepare as directed except for garnishing. Refrigerate up to 24 hours. Garnish with chocolate curl and cherry just before serving.