Ingredients
2 packages (3 ounces each) cranberry gelatin1-1/2 cups boiling water1 can (14 ounces) whole-berry cranberry sauce1-1/2 cups cold water1-1/2 cups graham cracker crumbs1/2 cup sugar, divided1/2 cup butter, melted1 package (8 ounces) cream cheese, softened1 carton (16 ounces) frozen whipped topping, thawed, divided1 can (15 ounces) mandarin oranges, drained
Preparation
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.
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.
In a large bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread filling 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.
