Cran-Orange Gelatin Salad |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 15 |
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A gelatin dessert lightened up. Found in Light & Tasty magazine. Cook time is chill time. Ingredients:
15 ounces mandarin oranges |
2 (1/3 ounce) packages sugar-free cranberry gelatin |
1 1/2 cups water (boiling) |
16 ounces whole berry cranberry sauce |
1 1/2 cups pretzels, crushed (salt-free preferred) |
6 tablespoons butter, melted |
5 tablespoons sugar substitute, divided (or equivalent to 5 tbsp sugar) |
8 ounces fat free cream cheese |
8 ounces reduced-fat whipped topping, thawed |
Directions:
1. Drain oranges, reserving ljuice in a 2-cup measuring cup; set oranges and juice aside.
2. IN a large bowl, dissolve the gelatin in boiling water. Stir in cranberry sauce until melted.
3. Add enough cold water to the reserved juice to measure 1 1/2 cups; add to gelatin mixture.
4. Stir in the oranges and chill until partially set.
5. Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute.
6. Press into an ungreased 13x9x2 inch dish; chill.
7. IN a small mixing bowl, bat cream cheese and remaining sugar substitute until smooth.
8. Fold in whipped topping.
9. Spread over crust and spoon gelatin mixture over cream cheese layer.
10. Chill for at least 3 hours or until set.
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