The classic Italian ice cream inspired this irresistibly pretty (and delicious!) dessert. A fudgy brownie base is topped with a fluffy cherry layer, pistachio pudding and creamy whipped topping.
INGREDIENTS
Brownie Base
- 1 box (18.3 oz) Betty Crocker™ traditional fudge brownie mix
- Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
Layers
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup more fruit cherry pie filling
- 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
- 2 boxes (3.4 oz each) Jell-O™ pistachio-flavor instant pudding & pie filling mix
- 3 cups cold milk
Topping
- 1/4 cup chopped shelled pistachio nuts
- 20 maraschino cherries, stems removed, patted dry, cut in half
- 2 tablespoons chocolate fudge topping
DIRECTIONS
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.
- In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.
- When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
