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1 Refrigerated pie crust

3 c Fresh or frozen cranberries

1 c Sugar

1/4 c Cornstarch

1/2 t 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 t 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 13×9 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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