Recipe - Cherry Cranberry Dessert Squares

1 Refrigerated pie crust
3 cup Fresh or frozen cranberries
1 cup Sugar
One fourth cup Cornstarch
One half teaspoon Cinnamon
One fourth cup Water
1 cn 21 ounce cherry pie filling
2 pack (3.4 oz) instant vanilla
pudding & pie filling mix
2 cup Skim milk
One half teaspoon Rum extract
1 cup 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 1520 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 911 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 mediumhigh 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 3060 minutes,
or until set. Serve with whipped topping.

Per serving: 1 starch, 3 fruits, 1 fat
Calories per serving: 310

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993
Typed for you by Linda Fields, Cyberealm BBS Watertown, NY
3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip