CHERRY BLUEBERRY DESSERT

15 oz. box refrigerated pie crust
1 lb. frozen blueberries (about 3 c.)
1 c. sugar
1/4 c. cornstarch
1/2 tsp. cinnamon
1/4 c. water
21 oz. can cherry pie filling
2 (3.4 oz.) pkgs. vanilla instant pudding
2 c. milk
8 oz. container whipped topping

Preheat oven to 450 degrees.

Lightly spray a 9x13x2 inch pan with cooking spray. Microwave the pie crust pouches on defrost about 30 seconds each. Remove crust from pouch, and press into the bottom only of the pan. You will have to rip and push the crusts together to take the shape of the bottom of the pan. Make sure any seams are sealed firmly. Prick crust all over with a fork, and bake for 9-11 minutes or until light golden brown. Remove from oven and cool thoroughly.

In a medium pan, combine blueberries, sugar, cornstarch, and cinnamon and mix well. Stir in water and bring to a boil over medium-high heat. Cook and stir until sauce is very thick, taking care not to have sauce stick to pan. Add the cherry pie filling, and mix well. Cover surface with plastic, and refrigerate until cool.

In a medium bowl, combine pudding mix and milk. Blend with a whisk until thickened, and spoon over the cooled pie crust. When berry mix is cooled completely, spoon this over the pudding. Refrigerate for at least 30 minutes to set. Cut into serving squares, and top with a dollop of whipped topping. Keep leftovers refrigerated.