Layered Cranberry Dessert

On occasion, I like to “fancy up” 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. —Margery Bryan, Moses Lake, Washington From Taste Of Home 2007

• Ready In: 25 mins
• Serves: 12
• Yields: 12

Ingredients

• 2 (3 ounce) packages  cranberry gelatin
• 1 1⁄2 cups boiling water
• 1 (14 ounce) can 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 (8 ounce) package cream cheese, softened
• 1 (16 ounce) carton  frozen whipped topping, thawed, divided
• 1 (15 ounce) can 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 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 small bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread over crust. 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.