Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Low-cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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.
