Cherry Cranberry Dessert Squares

90 minutes Prep: 45 minutes Cook: 15 minutes

231 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1	each	pie shell (9 inch)	refrigerated
3	cups	cranberries	fresh or frozen
1	cup	sugar
1/4	cup	cornstarch
1/2	teaspoon	cinnamon
1/4	cup	water
1	each	cherry pie filling	can, 21 ounces
2	packages	instant pudding mix, vanilla	(3.4 ounces)
2	cups	milk, skim
1/2	teaspoon	rum extract
1	cup	whipped topping, prepared	light, thawed

Directions

1. Heat oven to 425 F.

Microwave pie crust pouch on DEFROST for 20- 40 seconds, or let stand at room temperature for 15-20 minutes.

Remove crust from pouch.

Unfold crust; peel off plastic sheets. Press pie crust in bottom only of 13x9 pan, cutting to fit.

Press seams firmly to seal.

2. Press crust generously with fork.

Bake at 425 F for 9-11 minutes, or until light golden brown.

Cool.

3. 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 and refrigerate until cool.

4. In a medium bowl, combine pudding and milk. Stir in rum extract.

Blend with a wire whisk until thickened. Spoon over baked crust.

Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until set.

Serve with whipped topping.

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Nutrition Facts

Serving Size 126g

Amount per Serving

Calories 231 17% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 332mg	14%
Total Carbohydrate 47.0g	16%
Dietary Fiber 1.0g	6%
Sugars 37.0g
Protein 2.0g	4%

Vitamin A	0%		Vitamin C	7%
Calcium	6%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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