Spumoni Fluff Pie Recipe
Introduction
Spumoni Fluff Pie is a delightful no-bake dessert combining layers of rich chocolate, refreshing cherry, and creamy pistachio flavors. Perfect for warm days or when you want a quick yet impressive treat, this pie layers instant pudding with whipped topping in an Oreo crust for a fun twist on classic spumoni.
Ingredients
- 2 premade Oreo cookie pie crusts
- 1 (3.4 oz) box chocolate instant pudding
- 1 tablespoon dark chocolate cocoa powder
- 1 (21 oz) can cherry pie filling
- 1 (3.4 oz) box pistachio instant pudding
- 4 cups milk
- 2 (8 oz) tubs Cool Whip, thawed
- Maraschino cherries, for topping (optional)
- Chocolate candy coating or chocolate curls, for decoration (optional)
Instructions
- Step 1: In a medium bowl, combine the dry chocolate pudding mix and dark chocolate cocoa powder. Whisk in 2 cups of milk following the package instructions until smooth. Fold in half of one Cool Whip tub gently.
- Step 2: Divide this chocolate pudding mixture evenly between the two Oreo pie crusts, spreading it into the bottom of each.
- Step 3: In another medium bowl, pour in the cherry pie filling and fold in half of the remaining Cool Whip tub. Split this cherry mixture evenly over the chocolate layer in each pie.
- Step 4: Prepare the pistachio pudding by whisking together the dry mix and 2 cups of milk as per the package directions. Fold in the remaining Cool Whip tub half gently.
- Step 5: Divide the pistachio pudding mixture evenly and spread it on top of the cherry layer in each pie.
- Step 6: Cover the pies and refrigerate for at least 2 hours to set.
- Step 7: Before serving, top each pie with the remaining Cool Whip, maraschino cherries, and decorative chocolate candy coating or curls if desired.
Tips & Variations
- For a more intense chocolate flavor, use dark cocoa powder or add mini chocolate chips between layers.
- Try substituting pistachio pudding with vanilla or almond-flavored pudding for a different twist.
- Chilling the pies overnight can enhance the flavors and make slicing cleaner.
Storage
Store the Spumoni Fluff Pie covered in the refrigerator for up to 3 days. Reheat is not recommended as it is best enjoyed chilled and fresh. Make sure to keep it well-covered to prevent the pie from absorbing other fridge odors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pudding instead of instant pudding mix?
Yes, you can prepare homemade pudding but make sure it is thick and similar in consistency to instant pudding. However, instant pudding gives the best texture and sets well for this no-bake dessert.
Can I make this pie ahead of time?
Absolutely. This pie actually benefits from being made a few hours ahead to allow the layers to set and the flavors to meld. Just keep it refrigerated and covered until serving.
PrintSpumoni Fluff Pie Recipe
This Spumoni Fluff Pie is a delightful no-bake dessert featuring layers of chocolate pudding, cherry pie filling, and pistachio pudding, all folded with fluffy Cool Whip and set in an Oreo cookie crust. Topped with maraschino cherries and optional chocolate candy coating, this pie offers a colorful and creamy treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 2 pies, 8 servings each 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- 2 premade Oreo cookie pie crusts
Chocolate Layer
- 1 (3.4 oz) box chocolate instant pudding mix
- 1 tablespoon dark chocolate cocoa powder
- 2 cups milk
- 1/2 (8 oz) tub Cool Whip, thawed
Cherry Layer
- 1 (21 oz) can cherry pie filling
- 1/2 (8 oz) tub Cool Whip, thawed
Pistachio Layer
- 1 (3.4 oz) box pistachio instant pudding mix
- 2 cups milk
- 1/2 (8 oz) tub Cool Whip, thawed
Topping
- Remaining Cool Whip (1 tub, 8 oz)
- Maraschino cherries, for garnish
- Chocolate candy coating or chocolate curls, optional for decoration
Instructions
- Prepare Chocolate Pudding Layer: In a medium bowl, combine the dry chocolate instant pudding mix and dark chocolate cocoa powder. Add 2 cups of milk and whisk thoroughly according to package instructions until the mixture thickens. Gently fold in half of one Cool Whip tub (about 4 oz) to lighten the pudding. Divide this chocolate pudding mixture evenly between the two Oreo cookie pie crusts, spreading it evenly as the first layer.
- Prepare Cherry Filling Layer: In another medium bowl, empty the entire can of cherry pie filling. Fold in half of one Cool Whip tub (about 4 oz) gently until combined. Divide the cherry mixture evenly and spread it carefully over the chocolate pudding layer in each pie, creating a bright and fruity middle layer.
- Prepare Pistachio Pudding Layer: In a separate medium bowl, whisk the pistachio instant pudding mix with 2 cups of milk according to package directions until thickened. Fold in the remaining half of the other Cool Whip tub (about 4 oz). Divide and spread this pistachio pudding mixture evenly over the cherry layer in each pie, forming the top creamy layer.
- Chill the Pies: Cover each pie with plastic wrap or pie covers and refrigerate for at least 2 hours to allow the layers to set and flavors to meld together.
- Add Toppings and Serve: Once chilled, spread the remaining Cool Whip evenly over the top of each pie. Garnish with maraschino cherries and decorate with optional chocolate candy coating or chocolate curls for an elegant presentation. Serve chilled and enjoy this luscious, layered pie.
Notes
- Ensure all pudding mixes are prepared as per package instructions for best texture.
- Use chilled Cool Whip to help maintain the fluffiness when folding into the pudding.
- Refrigerate at least 2 hours but overnight chilling will enhance the flavors and firmness.
- Optional chocolate toppings add a decorative touch and extra chocolate flavor.
- This pie is best served cold and should be kept refrigerated until serving.
Keywords: Spumoni fluff pie, no bake pie, chocolate pistachio cherry pie, layered pudding pie, Oreo crust pie, cool whip dessert
