- 10
- 25 mins
- 350 mins
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
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.