Spumoni Brownie Lush Pie
Recipe by @on_westhoff_ranch
1 pkg @ketocandygirl brownie mix, + ingredients on back of pkg.
4oz. cream cheese, softened
1/4c. Powdered Monkfruit/erythritol blend
1/3c. Sugar free Cherry Pie filling from @ketochix recipe.
3c. prepared homemade whipped cream, divided (or sugar free cool whip, if you're dirty keto, thawed)
1 1/2c. Chilled prepared sugar free Pistachio pudding from yesterday's post (or 1 box sugar free instant Pistachio pudding mixed with 1 1/2c. nut milk if you're dirty keto)
1TB chopped pistachio nuts
4-5 maraschino cherries, pat dry, cut in half . I made @nattycat44 recipe for clean maraschino cherries.
1TB @choczero chocolate syrup
A few drops to taste of @oooflavors maraschino concentrate
Make brownie batter according to package directions. Split batter between 2 small springform pans, that have been lined with parchment paper & sprayed with cooking spray. I used 7 inch pans. You are basically making a flat pie crust. Bake for only 8-10 min. @350 degrees. Mine took 10 minutes. Leave in pan because you're going to be adding layers. Cool completely! You're only going to use one of these crusts. The other one you can use at a later date. I'm going to double my cherry layer & put it on the extra Crust. YUM! Anyway, beat cream cheese & powdered sweetener, with electric mixer till smooth. Beat in pie filling. Fold in 1c. of the whipped cream till combined. Spread over thoroughly cooled brownie crust.
In another bowl, beat chilled pistachio pudding from last post till smooth. Fold in 1/2c. of the whipped cream. Spread over cherry layer. Cover & Freeze overnight.
Let PARTIALLY thaw to make easier to cut.
Mix together remaining whipped cream with a few drops of maraschino flavoring. Spread this over Pudding.
Place maraschino cherry halves on top. Sprinkle w/pistachios, & drizzle w/ @choczero
*recipe adapted from Betty Crocker