Cherry Cranberry Dessert Squares

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  • 30 min prep time
  • 1 hr 30 min total time
  • 11 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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