Layered Cranberry Desserrt

Ingredients

2 packages (3 oz each) cranberry jello

1 1/2 cups boiling water

1 can (16 oz) whole 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 oz) cream cheese, softened

1 carton (16 oz) whipped topping, thawed, divided

1 can (15 oz) madarin oranges, drained

Directions

In a large bowl, dissolve the Jello in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set.
Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13 X 9 X 2 dish. Refrigerate until set.
In a small mixing bowl, beat cream cheese and the remaining sugar until smooth. Fold in half of the whipped topping. Spread over the crust. Fold the oranges into the jello mixture, spoon over the cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares to serve and put a dollop of whipped cream on top.

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