Layered Cranberry Orange Jello

Layered Cranberry Orange Jello

2 cups grahm cracker crumbs
1 stick butter, melted
1/2 cup sugar, divided
1 8oz pkg. cream cheese
2 8oz tubs of Cool Whip
1 1/2 cups boiling water
1 large pkg. orange jello
1 can cranberry sauce
1 1/2 cups cold water
1 can mandarin oranges

1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

2. Add cranberry sauce; stir until melted.

3. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in mandarin oranges.

4. Meanwhile, stir crumbs, 1/4 cup of the sugar and butter in 13x9-inch dish. Press firmly onto bottom. Refrigerate until ready to use.

5. Beat cream cheese and remaining 1/4 cup sugar in large bowl until well blended.

6. Gently stir in 1 tub of the whipped topping. Spread evenly over crust; cover with gelatin mixture.

7. Refrigerate 3 hours or until firm. Garnish with remaining tub of whipped topping just before serving.