Cherry Cranberry Dessert Squares

Treat your family to this delicious frozen dessert that’s made with cranberries and cherry pie filling.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    310
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    63g
    63%
    (Dietary Fiber
    2g
    2%
      Sugars
    45g
    45%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    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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