Cherry Cranberry Dessert Squares
Submitted by bor
Layered dessert squares with a flaky pie crust base, rum-spiked vanilla pudding, and a glossy cherry-cranberry topping with cinnamon. Light, fruity, and feeds 12.
YIELD
12 servingsPREP
45 minCOOK
15 minREADY
90 minThese squares are layered, fruity, and lighter than they look, which makes them dangerous at a holiday gathering because nobody stops at one.
A refrigerated pie crust gets pressed into a 13×9 pan and baked golden for the base.
Next comes a rum-extract-spiked vanilla pudding layer made with skim milk, smooth and creamy without being heavy.
The topping is where the magic happens: fresh cranberries cooked down with sugar, cornstarch, and cinnamon until they pop, then folded with cherry pie filling for a thick, jewel-toned fruit layer.
Chill, slice into squares, and finish with a dollop of light whipped topping.
Kitchen Tips
- Cook the cranberry mixture until the sauce is truly thick and translucent. Runny sauce means soggy squares.
- Cool the cranberry topping completely before spreading it over the pudding layer. Hot fruit will melt the pudding underneath.
- Rum extract gives you the warm, boozy flavor without any actual alcohol, so these are family-friendly.
- These slice cleanest after a full hour in the fridge. Patience pays off here.
Ingredients
Directions
- Heat oven to 425℉ (220℃).
Microwave pie crust pouch on DEFROST for 20- 40 seconds, or let stand at room temperature for 15 to 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. Press crust generously with fork. Bake at 425℉ (220℃) for 9 to 11 minutes, or until light golden brown. Cool. 3. In medium nonstick saucepan, combine cranberries, sugar, cornstarch, 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 to 60 minutes, or until set. Serve with whipped topping.
Comments
