Cran-Orange Gelatin Salad

• 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

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.

mandarin oranges, sugar, boiling water, wholeberry, salt, butter, sugar substitute, cream cheese, frozen reducedfat whipped topping

Taken from www.tasteofhome.com/recipes/cran-orange-gelatin-salad/ (may not work)