Layered Spumoni
Pie
18 vanilla crème
filled chocolate sandwich cookies, finely crushed
¼ cup butter,
melted
9 maraschino
cherries
2 tablespoons
cherry juice
8 oz. Package of
cream cheese, softened
3 tablespoons
sugar
8 oz. Whipped
topping, thawed
1 pkg. (3.4 oz.)
pistachio flavor instant pudding
2 ¼ cups cold
milk
3 ounces
semi-sweet chocolate
1 pkg. (3.9 oz.)
chocolate instant pudding
Heat oven to
350. Mix cookie crumbs and butter, press onto bottom and up side of
9” pie plate. Bake 10 minutes; 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 whipped
topping and chopped cherries. Spread onto bottom of crust and
refrigerate 20 minutes. Beat pistachio pudding mix and 1 ¼ cups milk
with whisk 2 minutes. Spread over cherry layer and refrigerate
another 20 minutes. Melt 2 oz. Chocolate as directed on package. Make
chocolate curls from remaining chocolate pieces. Beat chocolate
pudding mix and remaining milk in medium bowl with whisk 2 minutes;
stir in melted chocolate and 1 cup whipped topping. Spread over
pistachio layer and refrigerate 20 minutes. Top with remaining
whipped topping and refrigerate 4 hours. Garnish with chocolate curls
and reserved cherry just before serving.
