Layered Cranberry Dessert |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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On occasion, I like to âfancy upâ one of my favorite gelatin desserts with a buttery graham cracker crust and a layer of cream cheese filling. Mandarin oranges add color and pair well with the cranberry gelatin. âMargery Bryan, Moses Lake, Washington Ingredients:
2 packages (3 ounces each) cranberry gelatin |
1-1/2 cups boiling water |
1 can (14 ounces) whole-berry cranberry sauce |
1-1/2 cups cold water |
1-1/2 cups graham cracker crumbs |
1/2 cup sugar, divided |
1/2 cup butter, melted |
1 package (8 ounces) cream cheese, softened |
1 carton (16 ounces) frozen whipped topping, thawed, divided |
1 can (15 ounces) mandarin oranges, drained |
Directions:
1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set.
2. Meanwhile, in a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate until set.
3. In a large bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread filling over crust.
4. Fold oranges into gelatin mixture; spoon over cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping. Yield: 12 servings.
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