Shelly's Recipe

Layered Spumoni Pie

Category: Pies - Cream and Custard

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 Instant Pudding

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.