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Cherry Cranberry Dessert Squares

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  0 reviews
  • 30 min prep time
  • 1 hr 30 min total time
  • 11 ingredients
  • 12 servings
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Treat your family to this delicious frozen dessert that’s made with cranberries and cherry pie filling.

Ingredients

1
refrigerated pie crust
3
cups fresh or frozen cranberries
1
cup sugar
1/4
cup cornstarch
1/2
teaspoon cinnamon
1/4
cup water
1
(21-oz.) can cherry pie filling
2
(3.4-oz.) pkg. instant vanilla pudding and pie filling mix
2
cups skim milk
1/2
teaspoon rum extract
1
cup frozen light whipped topping, thawed

Steps

  • 1 Heat oven to 425°F. Microwave pie crust pouch on DEFROST for 20 to 40 seconds, or let stand at room temperature for 15 minutes. Remove crust from pouch. Unfold crust; peel off plastic sheets. Press pie crust in bottom only of ungreased 13x9-inch pan, cutting to fit; press seams firmly to seal. Prick crust generously with fork. Bake at 425°F. for 9 to 11 minutes or until light golden brown. Cool.
  • 2 Meanwhile, in medium nonstick saucepan, combine cranberries, sugar, cornstarch and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. Add cherry pie filling; mix well. Cover surface with plastic wrap. Place in freezer for about 10 minutes to cool.
  • 3 In medium bowl, combine pudding mix and milk. Stir in rum extract. Blend with wire whisk until thickened. Spoon over cooled baked crust. Top evenly with cranberry mixture. Refrigerate about 1 hour or until set.* Cut into squares; top with whipped topping.
  • 1 Heat oven to 425°F. Microwave pie crust pouch on DEFROST for 20 to 40 seconds, or let stand at room temperature for 15 minutes. Remove crust from pouch. Unfold crust; peel off plastic sheets. Press pie crust in bottom only of ungreased 13x9-inch pan, cutting to fit; press seams firmly to seal. Prick crust generously with fork. Bake at 425°F. for 9 to 11 minutes or until light golden brown. Cool.
  • 2 Meanwhile, in medium nonstick saucepan, combine cranberries, sugar, cornstarch and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. Add cherry pie filling; mix well. Cover surface with plastic wrap. Place in freezer for about 10 minutes to cool.
  • 3 In medium bowl, combine pudding mix and milk. Stir in rum extract. Blend with wire whisk until thickened. Spoon over cooled baked crust. Top evenly with cranberry mixture. Refrigerate about 1 hour or until set.* Cut into squares; top with whipped topping.

Expert Tips

* To speed preparation, place in freezer for up to 30 minutes or until set.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
5mg
2%
Sodium
350mg
15%
Total Carbohydrate
63g
21%
Dietary Fiber
2g
8%
Sugars
45g
45%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Starch; 3 Fruit; 4 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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