Cherry Cranberry Dessert Squares

Name: Cherry Cranberry Dessert Squares
Total time: P1H30M
Yield: 12
Cuisine: Fusion
Ingredients: pie shell (9 inch); cranberries; sugar; cornstarch; cinnamon; water; cherry pie filling; instant pudding mix, vanilla; milk, skim; rum extract; whipped topping, prepared

Submitted by bor

YIELD

12 servings

PREP

45 min

COOK

15 min

READY

90 min

Ingredients

EACH PIE SHELL (9 INCH)
refrigerated

CUPS CRANBERRIES
fresh or frozen

CUP SUGAR

CUP CORNSTARCH

TEASPOON CINNAMON

CUP WATER

EACH CHERRY PIE FILLING
can, 21 ounces *

PACKAGES INSTANT PUDDING MIX, VANILLA
(3.4 ounces)

CUPS MILK, SKIM

TEASPOON RUM EXTRACT *

CUP WHIPPED TOPPING, PREPARED
light, thawed

Directions

Heat oven to 425℉ (220℃).

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

Remove crust from pouch.

Unfold crust; peel off plastic sheets. Press pie crust in bottom only of 13×9 pan, cutting to fit. Press seams firmly to seal. 2. Press crust generously with fork. Bake at 425℉ (220℃) for 9 to 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 to 60 minutes, or until set. Serve with whipped topping.