Cranberry Graham Squares Recipe

Cranberry Graham Squares Recipe
Cranberry Graham Squares Recipe photo by Taste of Home
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Cranberry Graham Squares Recipe

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From Davidson, Saskatchewan, H. Stevenson writes, "This pretty layered dessert is refreshingly creamy."
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 2 tablespoons plus 3/4 cup sugar, divided
  • 1/8 teaspoon salt
  • 1/2 cup plus 1 tablespoon butter, melted, divided
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1-1/2 cups cranberries
  • 3/4 cup raisins
  • 3/4 cup water
  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons cold water
  • 1 envelope whipped topping mix (Dream Whip)

Directions

In a bowl, combine cracker crumbs, 2 tablespoons sugar, salt and 1/2 cup butter; reserve 1/2 cup. Press the remaining crumbs into an ungreased 9-in. square baking pan. Chill. Meanwhile, cook pudding according to package directions; cool for 5 minutes. Spread over crust. Chill.
In a saucepan over medium heat, cook cranberries, raisins and water until berries pop, about 5-10 minutes. Stir in remaining sugar. Combine cornstarch and cold water until smooth; add to the cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in remaining butter. Cool to room temperature.
Spread cranberry mixture over pudding layer. Prepare whipped topping according to package directions; spread over cranberry layer. Sprinkle with reserved crumbs. Chill for at least 6 hours. Store in the refrigerator. Yield: 9 servings.
Originally published as Cranberry Graham Squares in Taste of Home December/January 1997, p67

  • 2 cups graham cracker crumbs
  • 2 tablespoons plus 3/4 cup sugar, divided
  • 1/8 teaspoon salt
  • 1/2 cup plus 1 tablespoon butter, melted, divided
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1-1/2 cups cranberries
  • 3/4 cup raisins
  • 3/4 cup water
  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons cold water
  • 1 envelope whipped topping mix (Dream Whip)
  1. In a bowl, combine cracker crumbs, 2 tablespoons sugar, salt and 1/2 cup butter; reserve 1/2 cup. Press the remaining crumbs into an ungreased 9-in. square baking pan. Chill. Meanwhile, cook pudding according to package directions; cool for 5 minutes. Spread over crust. Chill.
  2. In a saucepan over medium heat, cook cranberries, raisins and water until berries pop, about 5-10 minutes. Stir in remaining sugar. Combine cornstarch and cold water until smooth; add to the cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in remaining butter. Cool to room temperature.
  3. Spread cranberry mixture over pudding layer. Prepare whipped topping according to package directions; spread over cranberry layer. Sprinkle with reserved crumbs. Chill for at least 6 hours. Store in the refrigerator. Yield: 9 servings.
Originally published as Cranberry Graham Squares in Taste of Home December/January 1997, p67

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