Layered Spumoni Pie

• 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
• 3 Tbsp. sugar
• 2-1/4 cups thawed Cool Whip Whipped Topping, divided
• 1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding
• 2-1/2 cups cold milk, divided
• 3 oz. Baker's Semi-Sweet Chocolate, divided
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

1. Heat oven to 350 degrees F.
2. Mix baking crumbs and butter; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.
4. ; cool completely.
5. Reserve 1 cherry for garnish; chop remaining cherries.
6. Mix cream cheese, sugar and cherry juice in medium bowl until blended.
7. Stir in 3/4 cup Cool Whip and chopped cherries.
8. Spread onto bottom of crust.
9. Refrigerate 20 min.
10. Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.
11. ; spread over cream cheese layer in crust.
12. Refrigerate 20 min.
13. Meanwhile, melt 2 oz.
14. chocolate as directed on package; cool.
15. Make chocolate curls from remaining chocolate piece.
16. Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min.
17. Stir in melted chocolate and 3/4 cup of the remaining Cool Whip; spread over pistachio layer in crust.
18. Refrigerate 20 min.
19. Top with remaining Cool Whip, chocolate curls and reserved cherry.
20. Refrigerate 4 hours.

chocolate cookie baking crumbs, butter, maraschino cherries, cream cheese, sugar, topping, cold milk, chocolate

Taken from www.kraftrecipes.com/recipes/layered-spumoni-pie-176116.aspx (may not work)