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

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