| 1 | Heat oven to 425°F. |
| 2 | Microwave pie crust pouch on defrost for 20- 40 seconds, or let stand at room temperature for 15-20 minutes. |
| 3 | Remove crust from pouch. |
| 4 | Unfold crust; peel off plastic sheets. |
| 5 | Press pie crust in bottom only of 13x9 pan, cutting to fit. |
| 6 | Press seams firmly to seal. |
| 7 | Price crust generously with fork. |
| 8 | Bake at 425f for 9-11 minutes, or until light golden brown. |
| 9 | Cool. |
| 10 | In medium nonstick saucepan, combine cranberries, sugar, corn- starch, and cinnamon; mix well. |
| 11 | Stir in water; bring to a boil. |
| 12 | Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. |
| 13 | Add cherry pie filling; mix well. |
| 14 | Cover surface with plastic wrap and refrigerate until cool. |
| 15 | In a medium bowl, combine pudding and milk. |
| 16 | Stir in rum extract. |
| 17 | Blend with a wire whisk until thickened. |
| 18 | Spoon over baked crust. |
| 19 | Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until set. |
| 20 | Serve with whipped topping. |
| 21 | Per serving: 1 starch, 3 fruits, 1 fat calories per serving: 310 |
