Cranberry Cherry Dessert Squares are a delicious and festive layered treat that combines the tartness of fresh cranberries with the sweetness of canned cherry pie filling. Layered with flaky pie crust, instant pudding, fruit, and whip, this easy recipe has a ton of shortcuts, making it a great dessert choice for the busy winter holidays.
Cranberry Cherry Dessert Squares are a Thanksgiving and Christmas dessert favorite. With two shades of red that really pop on the plate, these sweet and creamy, super tasty bars are so easy to make and always get raves.
The base is a flaky, buttery pie crust (store bought for convenience), and is the only step in the recipe that bakes in the oven. Once cooled, the crispy crust is topped with instant cheesecake pudding, and a tart and sweet cranberry and cherry glazed topping that really shines under sparkly holiday lights.
Before serving, top individual cranberry squares with Easy Homemade Whipped Cream and add a few Candied Cranberries to the plate for the perfect finishing touch.
So easy, festive, and delicious, this is a sweet treat that you'll get requests for each holiday season--guaranteed.
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🥘Ingredients
- refrigerated pie crust- I like Pillsbury, make sure you're using the kind that comes rolled up (usually two in a box)
- fresh or frozen cranberries- if using frozen, do not defrost
- sugar, cornstarch, cinnamon, water- ingredients for the fruit sauce
- cherry pie filling- do not use reduced sugar
- instant cheesecake flavored pudding + 2% milk- for a creamy pudding layer; Amazon and Walmart sell this flavor
See recipe card for quantities.
🔪Instructions
- Step 1: Roll out the pie crust to make a rectangle; then press it into a prepared 13x9 pan and bake; allow to cool.
- Step 2: Combine cranberries, sugar, cornstarch, and cinnamon in a saucepan; add water and bring to a boil; cook until sauce thickens. Remove from heat and add cherry pie filling; chill.
- Step 3: Just before assembling, whisk the pudding and milk until thickened; spoon over cooled crust.
- Step 4: Spread the chilled fruit mixture over the pudding; allow the dessert to set in the fridge before cutting into squares and topping with whip.
Hint: You'll want to use a nonstick saucepan when you make the cranberry sauce, which gets super sticky as it gels.
🥣Substitutions
- Pudding - vanilla instant pudding can be used instead of cheesecake
- Milk - I prefer 2%, but any percentage will do; you can also use half and half for an even creamier option
📖Variations
- Cran Raspberry Squares - use raspberry pie filling and lemon instant pudding for a fruity twist
See Cranberry Mini Pies for another easy dessert that uses cranberries and instant pudding.
🍽Equipment
- rolling pin
- 13x9 metal pan (well greased or lined with parchment paper)
- measuring cups & measuring spoons
- medium nonstick saucepan
- whisk
- medium mixing bowl
- spreading spatula
🍶Storage
Store Cranberry Cherry Dessert Squares in an airtight container and keep refrigerated. Best enjoyed within 3 days.
Freezing isn't recommended.
💭Top tip
It's important to make sure the dessert is set before slicing into squares. If you're short on time, pop the assembled dessert in the freezer (covered) for up to 30 minutes to set faster.
🗨️FAQ
Either fresh or frozen works well in this recipe. If using frozen, do not defrost.
Whipped cream and/or ice cream are two of our favorites.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are some other favorites to serve at Christmas with Cranberry Cherry Dessert Squares:
📋Recipe
Cranberry Cherry Dessert Squares
Equipment
- Rolling Pin
- 13x9 metal pan (well greased or lined with parchment paper)
- measuring cups
- measuring spoons
- medium nonstick saucepan
- whisk
- medium mixing bowl
- spreading spatula
Ingredients
- 1 refrigerated pie crust at room temperature
- 3 cups fresh or frozen cranberries do not defrost before using
- 1 cup sugar
- ¼ cup cornstarch
- ½ teaspoon cinnamon
- ¼ cup water
- 1 (21 oz) can cherry pie filling
- 2 (3.4 oz) boxes instant cheesecake flavored pudding may substitute vanilla
- 2 cups milk I use 2%
- whip for topping
Instructions
- Preheat oven to 425℉.
- Roll out the pie crust to make a rectangle; then press into the bottom of a prepared 13x9 pan. Prick generously and bake for 9-11 minutes or until light golden brown; cool.
- In a nonstick saucepan, combine cranberries, sugar, cornstarch, and cinnamon; mix.
- Stir in water, bring to a boil; cook and stir over medium-high heat for 5 minutes, or until mixture thickens and cranberries pop.
- Remove from heat; add cherry pie filling and mix well. Cover and cool in refrigerator for at least 30 minutes.
- Just before assembling, whisk the pudding and milk until mixture thickens. Spread pudding onto cooled crust and smooth to edges.
- Spread chilled fruit mixture on top, taking time to spread it evenly so that the pudding is completely covered.
- Place the dessert in the refrigerator for a minimum of 1 hour to set before slicing and serving.
Barbara says
I find this recipe inviting and easy to make at any time.
Kitchen Ready Betty says
Hi Barbara! Thank you so much for the 5-star review! I'm so glad you found these Cranberry Cherry Dessert Squares easy to make. They are definitely a favorite for a quick homemade dessert that works for any occasion. If you want to take them to the next level, they are delicious served warm with a scoop of vanilla ice cream! Happy baking!