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Cherry Cranberry Dessert Squares

Cherry Cranberry Dessert Squares recipe image
This International dessert features Pie crust 2 package (3.4 oz) instant vanilla, Fresh or frozen cranberries -pudding & pie filling mix, Sugar 2 c Skim milk, Cornstarch 1/2 teaspoon Rum extract, Cinnamon 1 c Frozen light whipped topping. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 1013.3
Dietary: Gluten-free, Low-cal, Vegetarian
Description
This International dessert features Pie crust 2 package (3.4 oz) instant vanilla, Fresh or frozen cranberries -pudding & pie filling mix, Sugar 2 c Skim milk, Cornstarch 1/2 teaspoon Rum extract, Cinnamon 1 c Frozen light whipped topping. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Refrigerated Pie crust 2 package (3.4 oz) instant vanilla
  • 3 cups Fresh or frozen cranberries -pudding & pie filling mix
  • 1 cups Sugar
  • 2 cups Skim milk
  • 1/4 cups Cornstarch
  • 1/2 teaspoons Rum extract
  • 1/2 teaspoons Cinnamon
  • 1 cups Frozen light whipped topping
  • 1/4 cups Water -thawed
  • 1 cans Oz cherry pie filling
Directions
  1. 1
    1. Heat oven to 425F (218&# 194;°C). 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 (218ðC) 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
  2. 2
    Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1013.3kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 98.3mg5%
Total Carbohydrate 244.9g82%
Dietary Fiber 8.6g35%
Sugars 202.0g
Protein 3.8g8%

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

Keywords: baking, berries, blending, boiling, cherries, cherry, cinnamon, cornstarch, cranberries, cranberry, crust, dessert, extract, filling, fresh, frozen, instant, international, light, low-cal
Read it online: https://www.chefs-mate.com/recipe/cherry-cranberry-dessert-squares/