Best Cranberry Graham Squares Recipes

Cranberry Graham Squares image

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 9 servings.

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts :

Cranberry Graham Squares image

Provided by Megan Stewart @GSMegan

Number Of Ingredients 11

2 cup(s) graham crumbs
3/4 cup(s) plus 2 tablespoons sugar, divided
1/8 teaspoon(s) salt
1/2 cup(s) plus 1 tablespoon butter, melted, divided
3 ounce(s) package cook and serve vanilla pudding mix
1 1/2 cup(s) cranberries
3/4 cup(s) raisins
3/4 cup(s) water
2 teaspoon(s) cornstarch
1 1/2 teaspoon(s) cold water
1 - cool whip

Steps:

In bowl, combine Graham crackers crumbs, 2 tablespoons sugar, salt and 1/2 cup butter. Reserve 1/2 cup. Press into ungreased 9" square baking pan. Chill. Meanwhile, cook pudding to package directions. Cool 5 minutes. Spread over crust, chill. In 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 cranberry mixture. Bring to boil, cook and stir 2 minutes. Remove from heat, stir in remaining butter. Cool to room temperature. Spread over pudding layer. Top with cool whip or dream whip. Top with reserved crumbs. Chill at least 6 hours. Store in fridge.