Happy Fourth of July here in the U.S.! Watch out: a last-minute picnic dish is incoming.
I found a person recently who had never had spumoni ice cream. Like its similarly layered (though in my opinion, less exciting) ice cream counterpart, Neopolitan, spumoni is an Italian ice cream with chocolate, pistachio, and cherry flavors, usually with chopped nuts and cherries. It’s one of my favorite ice cream flavors ever. I seriously think pistachio ice cream is thoroughly underrated generally.
To spread some spumoni propaganda, I decided to translate these flavors into something new: spumoni blondies with a pistachio layer, a cherry layer, and some chocolate chips. But when you arrange these the right way, you get a very summery twist. Yep, they’re watermelon-shaped!
Is this slightly confusing when serving to a crowd who won’t understand why they don’t taste like watermelon? Potentially. Will they care once they taste the cherry and pistachio? Doubtful.
This is essentially a basic blondie recipe using dry pudding mix which is then split, flavored, and colored. After that it’s just a matter of slicing it in a watermelon slice shape and serving. Aw yeah.
If you’d rather just make regular blondies (in which to toss whatever additions you like!), feel free to replace the two flavors of pudding mix for one and just don’t split and color the batter. Easy-peasy.
If you’re down, make sure to add this recipe to your summer docket soon. It’s flying by. I’m already planning out fall recipes. It’s awesome — I love fall, but man, it seems so early!
Watermelon! Well, sort of wonky watermelon, but you get the idea. 😉
Watch out for those picnic ants…
- 2 sticks unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 packet instant dry pistachio pudding
- 1/2 packet instant dry vanilla or cheesecake pudding
- 1/4 cup juice from marachino cherries
- Red/pink and green food coloring
- Chocolate chips
- Preheat oven to 350F. Grease and lightly flour a 9x9-inch round baking dish and set aside.
- Cream butter and sugars in a large mixing bowl until fluffy. Add in the vanilla and the eggs, beating to combine.
- In a separate bowl, sift the flour, baking soda, and salt together. Slowly add the flour mixture to the wet mixture, beating until combined.
- Put about 1/4 of the dough into a separate medium-sized bowl. Mix in the pistachio pudding mix. It will be quite thick. Add in a few drops of green food coloring and continue mixing until the desired color is reached. I'd recommend making it a bit more intense than you'd think to account for the browning of the edges.
- Put the rest of the dough into a separate large bowl. Mix in the vanilla pudding mix and marachino cherry juice. Add in a few drops of red or pink food coloring and continue mixing until the desired color is reached.
- Spread red dough in a circle in the center of the prepared dish. Surround the pink dough with the green dough and smooth it down. Insert some chocolate chips into the red part to make it resemble a watermelon.
- Bake for 20-25 minutes, until edges are set but middle is still slightly soft.
- Let cool fully before cutting. I recommend cutting into pie-shaped slices to further the watermelon look. Enjoy!
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!