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Black-Bottom Spumoni Layer Pie

Name: Black-Bottom Spumoni Layer Pie
Prep time: 30 min
Total time: 5 h 30 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2/3 cup dark or semisweet chocolate chips; 1/4 cup heavy whipping cream; 1 tablespoon butter; 4 oz (from 8-oz package) cream cheese, softened; 1/2 cup powdered sugar; 1 tablespoon maraschino cherry juice; 1/4 cup chopped maraschino cherries; 1 cup Cool Whip frozen whipped topping, thawed (from 8-oz container); 1 box (3.4 oz) Jell-O® pistachio-flavor instant pudding & pie filling mix; 1 1/2 cups cold milk; 2 cups Cool Whip frozen whipped topping, thawed (from 8-oz container); 1 tablespoon chopped shelled pistachio nuts; 5 maraschino cherries with stems, patted dry

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Prep 30 min
Total 5 hr 30 min
Ingredients 14
Servings 8

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Here it is: A blockbuster pie made for the holidays! Inspired by classic Italian spumoni flavors, this four-layer pie features a chocolate ganache base, maraschino cherry-cream cheese filling, smooth pistachio pudding, and fluffy Cool Whip to top it all off. Garnish with a chocolate drizzle, crunchy pistachios and maraschino cherries for a dessert that's equal parts festive, showstopping and delicious.

By Pillsbury Kitchens

Updated Sep 23, 2019

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Fudge Layer

2/3 cup dark or semisweet chocolate chips
1/4 cup heavy whipping cream
1 tablespoon butter

Cherry Cream Cheese Layer

4 oz (from 8-oz package) cream cheese, softened
1/2 cup powdered sugar
1 tablespoon maraschino cherry juice
1/4 cup chopped maraschino cherries
1 cup Cool Whip frozen whipped topping, thawed (from 8-oz container)

Pudding Layer

1 box (3.4 oz) Jell-O® pistachio-flavor instant pudding & pie filling mix
1 1/2 cups cold milk

Topping

2 cups Cool Whip frozen whipped topping, thawed (from 8-oz container)
1 tablespoon chopped shelled pistachio nuts
5 maraschino cherries with stems, patted dry

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 450°F. Place pie crust in 9-inch glass pie plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool 15 minutes.
2

Meanwhile, in 1-quart heavy saucepan, mix all Fudge Layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 1 tablespoon fudge mixture in small microwavable bowl for drizzle; cover and refrigerate. Spread remaining fudge mixture in bottom of pie crust. Place in refrigerator 30 minutes.
3

In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in cherry juice. Stir in 1/4 cup chopped cherries and 1 cup whipped topping until well mixed. Spread mixture carefully over fudge layer.
4

In another medium bowl, beat Pudding Layer ingredients with whisk about 2 minutes or until thick; spread over cherry cream cheese layer. Drop 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Refrigerate at least 4 hours until completely chilled.
5

To serve, microwave reserved fudge mixture uncovered on High 10 to 15 seconds or until thin enough to drizzle. With fork, drizzle on top of pie. Sprinkle with nuts, and add cherries with stems on top. Cut into wedges to serve. Cover and refrigerate any remaining pie.

Tips from the Pillsbury Kitchens

tip 1
Pie serves best after at least 4 hours of chill time in refrigerator.
tip 2
Wait to top pie with chocolate drizzle, pistachios and cherries until just before serving.

Nutrition Information

460 Calories, 25g Total Fat, 5g Protein, 53g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

Calories from Fat: 230

Total Fat: 25g; 39%

Saturated Fat: 15g; 76%

Trans Fat: 0g

Cholesterol: 35mg; 12%

Sodium: 390mg; 16%

Potassium: 190mg; 5%

Total Carbohydrate: 53g; 18%

Dietary Fiber: 2g; 7%

Sugars: 33g

Protein: 5g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;