Layered Cranberry Dessert

• 2 packages (3 ounces each) cranberry gelatin
• 1-1/2 cups boiling water
• 1 can (14 ounces) 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 package (8 ounces) cream cheese, softened
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 1 can (15 ounces) mandarin oranges, drained

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 small 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 large bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread filling over crust.
4. 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.

cranberry gelatin, boiling water, wholeberry, cold water, graham cracker crumbs, sugar, butter, cream cheese, frozen whipped topping, mandarin oranges

Taken from www.tasteofhome.com/recipes/layered-cranberry-dessert/ (may not work)