Dairy desserts, such as puddings, are very appreciated through all groups of consumers, both due to their high nutritive value and pleasant taste. For this reason it was considered that dairy desserts are good vectors for the intake of vegetal functional compounds like polyphenols and flavonoids, which confer significant health benefits for human organism. Cranberries have a rich content of functional compounds (Jimenez-Garcia et al., 2013) and for this reason in the present work was studied their potential to develop a new functional dairy dessert. The main purpose of the study was to establish the proper ratio of the added cranberries, so as to obtain a concordant product from many points of view: chemical, physical, textural and sensorial. A classical pudding recipe (containing milk, cream, sugar, eggs and vanilla flavour) was used as the base for the new product and was considered the control sample. Other five samples, in which were added, respectively, 2%, 4%, 6%, 8% and 10% minced dried cranberries, were manufactured. For all the samples there have been determined the chemical composition (total solids, fat, carbohydrates, minerals, total polyphenols and flavonoids), dynamic viscosity, instrumental texture parameters (firmness, adhesiveness, cohesiveness, springiness, gumminess and chewiness) and sensorial properties (aspect, taste, flavor and texture). In order to optimize the instrumental texture parameters (dependent variable) as functions of chemical composition (independent variable), the Response Surface method was used. The chemical composition was enhanced by the addition of cranberries, similar with data reported by Jariteh et al., 2013. Total polyphenols va2ried with the increasing of cranberries ratio. Hence, the highest value of total polyphenols (0,496 mg AG/100g) was registered for the sample with 10% added cranberries. The viscosity analysis revealed non Newtonian rheological behavior for the all pudding samples, comparable with other reports (Doublier and Durand, 2008). However, there can be observed differences induced by cranberries, viscosity and, implicit, consistency, being increased by fruits. The same conclusions can be derived from the instrumental texture analysis. The firmness varied between 1.28N for the control sample and 3.01N for the sample with 10% added cranberries. The coefficients of the models generated by Response Surface demonstrated direct dependence of textural parameters on chemical composition. The results of sensorial analysis showed a high potential of cranberries to induce pleasant attributes, due to the harmonization of taste, flavor and color, as well as to improvement of texture. The main conclusion of the study is that cranberries can be successfuly used for development of new functional dairy deserts, in different proportions.