Cran-Orange Gelatin Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 15 |
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After seeing this gelatin salad in a flier, I decided to make it lighter. I like to serve it as a fruit salad, but others may like it for a sweet treat. âEva DeWolf of Erwin, Tennessee Ingredients:
1 can (15 ounces) mandarin oranges |
2 packages (.3 ounce each) sugar-free cranberry gelatin |
1-1/2 cups boiling water |
1 can (14 ounces) whole-berry cranberry sauce |
1-1/2 cups crushed salt-free pretzels |
6 tablespoons butter, melted |
sugar substitute equivalent to 5 tablespoons sugar, divided |
1 package (8 ounces) fat-free cream cheese |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
Directions:
1. Drain oranges, reserving juice in a 2-cup measuring cup; set oranges and juice aside.
2. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1-1/2 cups; add to gelatin mixture. Stir in oranges. Chill until partially set.
3. Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute. Press into an ungreased 13-in. x 9-in. dish; chill.
4. In a small bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set. Yield: 15 servings.
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