SPUMONI

Spumoni image

Break the mold with Spumoni. Layers of chocolate, pistachio and cherry help make it a star dessert. When it comes to taste, this Spumoni is no bologna.

Provided by My Food and Family

Categories Home

Time 5h50m

Yield 10 servings

Number Of Ingredients 10

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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 Flavor Instant Pudding

Steps:

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.

Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 41 g, Protein 5 g