Cherry cranberry dessert squares
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Cherry cranberry dessert squares
  Cranberry    Dessert    Squares  
Last updated 6/12/2012 12:48:11 AM. Recipe ID 9177. Report a problem with this recipe.
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      Title: Cherry cranberry dessert squares
 Categories: Desserts, Low-cal
      Yield: 12 Servings
 
      1    Refrigerated pie crust
      3 c  Fresh or frozen cranberries
      1 c  Sugar
    1/4 c  Cornstarch
    1/2 ts Cinnamon
    1/4 c  Water
      1 cn 21 oz cherry pie filling
      2 pk (3.4 oz) instant vanilla
           -pudding & pie filling mix
      2 c  Skim milk
    1/2 ts Rum extract
      1 c  Frozen light whipped topping
           -thawed
 
  1. Heat oven to 425F. 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. Price crust generously with fork. Bake at 425F for 9-11
  minutes, or until light golden brown. Cool. 3. In medium nonstick
  saucepan, combine cranberries, sugar, corn- starch, 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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Recipe ID 9177 (Apr 03, 2005)

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