Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Refrigerated pie crust 2 pk (3.4 oz) instant vanilla
3 c Fresh or frozen cranberries -pudding pie filling mix
1 c Sugar 2 c Skim milk
1/4 c Cornstarch 1/2 ts Rum extract
1/2 ts Cinnamon 1 c Frozen light whipped topping
1/4 c Water -thawed
1 cn 21 oz cherry pie filling

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.

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 315-786-1120

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