Looking for a showstopper dessert recipe? This recipe has it all: cookie crust, pistachio, cherry with silky cream cheese and chocolate. The colourful layers will make you look like a star. Who doesn’t love the classic spumoni combo of chocolate, pistachio and cherry?
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups chocolate cookie baking crumbs
1/3 cup butter, melted
9 maraschino cherries with 2 Tbsp. reserved juice, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
Mix baking 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 3/4 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 3/4 cup of the remaining Cool Whip; spread over pistachio layer in crust. Refrigerate 20 min.
Top with remaining Cool Whip, chocolate curls and reserved cherry. Refrigerate 4 hours.
Kraft Kitchen Tips!
Substitute Jell-O Chocolate Fudge Instant Pudding for the chocolate pudding.
Prepare as directed except for garnishing. Refrigerate up to 24 hours. Garnish with chocolate curl and cherry just before serving.
Enjoy a serving of this rich and indulgent pie on special occasions.
Save 60 calories and 4g of total fat, including 2g of saturated fat, per serving by preparing with skim milk, Philadelphia Light Brick Cream Cheese Spread, Cool Whip Light Whipped Topping and Jell-O Chocolate Fat Free Instant Pudding.
How to Make Chocolate Curls
Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 12 g
Cholesterol 45 mg
Sodium 420 mg
Carbohydrate 39 g
Fibre 1 g
Sugars 28 g
Protein 5 g
12 servings, 1 piece (114 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.