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spumoni

www.myfoodandfamily.com

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Prep Time: 25 minutes

Cook Time: 5 hours, 25 minutes

Total: 5 hours, 50 minutes

Servings: 10

Author : My Food and Family

all seasons bakers chocolate

Ingredients

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18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)1/4 cup butter, melted9 maraschino cherries with 2 Tbsp. reserved juice, divided1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened3 Tbsp. sugar1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding2-1/4 cups cold milk, divided3 oz. BAKER'S Semi-Sweet Chocolate, divided1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

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Instructions

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Step 1

Heat oven to 350ºF.

Step 2

Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.

Step 3

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.

Step 4

Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.

Step 5

Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.

Step 6

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.

Step 7

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