Creamy Layered Cranberry Dessert (no-bake)

Total Time: 7 hrs Preparation Time: 7 hrs

Ingredients

• Servings: 10
• 1 1/2 cups boiling water
• 1 (3 ounce) package cranberry jell-o gelatin
• 1 (3 ounce) package raspberry jell-o gelatin
• 1/3 cup sugar (optional)
• 16 ounces whole berry cranberry sauce
• 1 cup cold water
• 12 ounces cream cheese, softened
• 1 1/2 cups powdered sugar (can use less)
• 2 (8 ounce) containers cool whip frozen whipped topping, thawed
• 2 cups graham cracker crumbs
• 1/3 cup sugar (can use less)
• 1/2 cup melted butter, plus
• 2 tablespoons melted butter

Recipe

• 1 butter a 13 x 9-inch glass baking pan.
• 2 for the crust; in a bowl combine the graham cracker crumbs with the sugar and 1/2 cup plus 2 tablespoons melted butter; mix to combine then press lightly into the baking pan; set aside.
• 3 in a heat-proof bowl combine 1-1/2 cups boiling water with the cranberry and raspberry jell-o powder and 1/3 cup sugar; mix with a spoon until no granules remain.
• 4 stir in the cranberry sauce until totally combined (i used my hands for this, it is much easier than using a spoon!).
• 5 stir in 1 cup cold water until completely combined.
• 6 chill the mixture for about 1-1/2 to 2 hours (stirring with a spoon a few time during chilling) or until a thick jelly-like consistency, not completely set but still able to spread on top of the cream cheese mixture (chilling time will depend on how cold your fridge is).
• 7 while the gelatin mixture is chilling; in a bowl beat the softened cream cheese with powdered sugar until smooth.
• 8 add in the two 8-ounce containers of thawed cool whip and beat at low speed until combined.
• 9 stir in two 8-ounce container/tub thawed cool whip until combined; spread over the crust in the baking dish; chill until ready to top with the gelatin mixture.
• 10 spoon the semi-firm cranberry gelatin/orange mixture over the cream cheese layer.
• 11 chill for minimum of 4 hours (or longer) or until firm.
• 12 top with whipped cream or cool whip topping.