The classic Italian ice cream inspired this irresistibly pretty (and delicious!) dessert. A fudgy brownie base is crowned with a fluffy cherry layer, pistachio pudding and creamy whipped topping.
Sweet and delicious. Enjoy !
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
Steps
- warmth oven to 350°F. Spray backside best of 13×9-inch pan with cooking spray.
- Make brownie batter as directed on container for cakelike cakes. unfold in pan. Bake 22 to twenty-five mins or till toothpick inserted 2 inches from side of pan comes out nearly smooth. Cool absolutely, approximately 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium pace until clean, scraping down sides of bowl regularly. Beat in pie filling and 1 half cups of the whipped topping until combined. unfold over brownie.
- In any other medium bowl, beat dry pudding mixes and milk with whisk about 2 mins or until thick. Beat in half cup of the whipped topping. spread over cream cheese layer. Drop final 2 cups whipped topping by way of spoonfuls over pudding layer; cautiously unfold. cowl and refrigerate 4 hours.
- when equipped to serve, sprinkle nuts and cherries on pinnacle. In small microwavable bowl, microwave chocolate fudge topping uncovered on excessive 10 to twenty seconds or until thin enough to drizzle. Drizzle over bars. reduce into 6 rows by using four rows. cover and refrigerate any remaining pieces.
