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.