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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 16 |
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Very delicious, great for parties (non Alcoholic), Birthdays, Baby Showers. Ingredients:
1 1/2 cups boiling water |
1 package cranberry jell-o gelatin (8 serving size) |
1 (16 ounce) can whole berry cranberry sauce |
1 1/2 cups cold water |
1 (15 1/2 ounce) can dole mandarin oranges, drained |
1 1/2 cups honey maid graham cracker crumbs |
1/2 cup sugar, divided |
1/2 cup butter or 1/2 cup margarine, melted |
1 (8 ounce) package philadelphia cream cheese, softened |
2 tablespoons milk |
2 (8 ounce) containers cool whip topping, thawed,divided |
Directions:
1. STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
2. Stir in cranberry sauce until melted.
3. Stir in cold water.
4. Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten eggs whites).
5. Gently stir in mandarin oranges.
6. MEANWHILE stir crumbs, 1/4 cup of the sugar and butter in 13x9-inch baking dish.
7. Firmly press firmly onto bottom.
8. Refrigerate until ready to fill.
9. BEAT cream cheese, remaining 1/4 cup sugar and milk in large bowl with wire whisk until smooth.
10. Gently stir in 1 tub of the whipped topping.
11. Spread evenly over crust.
12. Spoon gelatin mixture over cream cheese layer.
13. REFRIGERATE 3 hours or until firm.
14. Just before serving spread or dollop with remaining tub whipped topping.
15. Helpful Hints: Soften cream cheese in microwave on High 15 to 20 seconds.
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