Tri-Color Spumoni Dip
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1259
- Total Fat
- 75
- Saturated Fat
- 43
- Carbohydrates
- 144
- Dietary Fiber
- 3
- Sugar
- 131
- Protein
- 10
- Cholesterol
- 184
- Sodium
- 732
- Total: 55 min (includes chilling time)
- Active: 40 min
Ingredients
24 ounces cream cheese, at room temperature
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature
3/4 cup heavy cream
3 teaspoons pure vanilla extract
Kosher salt
7 cups confectioners’ sugar
1 cup maraschino cherries, halved and juice reserved
2 tablespoons pistachio flavor instant pudding
2/3 cup shelled pistachios, coarsely chopped
2 tablespoons unsweetened cocoa powder
2/3 cup mini chocolate chips
Pizzelle cookies, for serving
Directions
- For the cherry layer: Using a stand mixer, add 8 ounces cream cheese, 6 tablespoons butter, 1/4 cup heavy cream, 1 teaspoon vanilla extract and a pinch of salt and beat on medium speed until fluffy and smooth, about 2 minutes. Add 2 1/3 cups confectioners’ sugar. Mix until combined and smooth. Add the cherry juice. Beat until creamy, about 1 minute. Fold in the maraschino cherries. Refrigerate while you make the other layers.
- For the pistachio layer: Using a stand mixer, combine 8 ounces cream cheese, 6 tablespoons butter, 1/4 cup heavy cream and a pinch of salt and beat on medium speed until fluffy and smooth, about 2 minutes. Add 2 1/3 cups confectioners’ sugar and mix until combined and smooth. Fold in the pistachio pudding mix and pistachios. Refrigerate while you make the last layer.
- For the chocolate layer: Using a stand mixer, combine the remaining 8 ounces cream cheese, remaining 6 tablespoons butter, remaining 1/4 cup heavy cream and a pinch of salt and beat on medium speed until fluffy and smooth, about 2 minutes. Add the remaining 2 1/3 cups confectioners’ sugar and mix until combined and smooth. Fold in the cocoa powder and mini chocolate chips. Refrigerate until firm, about 15 minutes.
- To assemble, add each filling to its own pastry bag or a resealable plastic bag and snip off the end.
- In a shallow rectangular baking dish, pipe the chocolate and pistachio fillings on the two end sections of the baking dish. Fill the middle section of the baking dish with the cherry (you want to pipe the cherry filling last since it’s a little thinner than the others). Smooth the top with an offset spatula.
- Serve with halved or broken pizzelle cookies for dipping!