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- 1 refrigerated pie crust
- 3 cup fresh or frozen cranberries
- 1 cup Sugar
- 1/4 cup cornstarch
- 1/2 tsp cinnamon
- 1/4 cup water
- 1 can 21 oz cherry pie filling
- 2 pack (3.4 oz) instant vanilla
- -pudding & pie filling mix
- 2 cup skim milk
- 1/2 tsp rum extract
- 1 cup frozen light whipped topping
Heat oven to 425 °F. 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. Price crust generously with fork. Bake at 425f for 9-11 minutes, or until light golden brown. Cool. 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. 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. Per serving: 1 starch, 3 fruits, 1 fat calories per serving: 310