Instructions: Heres a show off dessert using our quick bread mix as the crust. The tart cranberries complement the sweetness of the cherries.

In large saucepan, combine pudding mix and milk, cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with plastic wrap; refrigerate 1 to 2 hours or until cooled to room temperature.

In medium saucepan, combine 1/3 cup sugar and cornstarch; mix well. Stir in 1/4 cup water. Add cranberries; bring to a boil, stirring occasionally.

Reduce heat to medium; boil 4 to 6 minutes or until sauce is clear and thickened. (Some cranberries will remain whole.) Remove from heat; stir in cherry pie filling.

Cover; refrigerate 1 hour or until chilled.

Heat oven to 350 degrees F. Grease and flour bottom only of 13x9-inch pan.

In large bowl, combine all crust ingredients. Stir 50 to 75 strokes with spoon until ingredients are moistened. Pour into greased and floured pan.

Bake at 350 degrees F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely.

To assemble dessert, spread cooled pudding over quick bread crust. Top with cranberry-cherry mixture, spreading to within 1/4-inch of sides.

Refrigerate for at least 2 hours before serving.

In small bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. Garnish each serving with sweetened whipped cream. Store in refrigerator.

HIGH ALTITUDE - Above 3500 Feet: Add 1 tablespoon flour to dry quick bread mix. Bake as directed.

Amount

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.