This is another salad that could be used as a salad or desert. I use it as a salad and keep eating it through desert. My kids all love it and the pan never last long enough for leftovers.
I sometimes leave out the oranges (I did this time), and sometimes substitute raspberry Jello for cranberry. It is awesome either way.
1 ½ cups boiling water
1 (6 oz) package cranberry gelatin
2 cups cold water
1 (15 oz) can mandarin oranges
1 can cranberry sauce
Dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add cold water. Refrigerate about 1 hour until slightly thickened. Gently stir in mandarin oranges
1 ½ cups graham cracker crumbs
¼ cup sugar
¼ cup melted butter
Press into 9 x 13 pan, refrigerate until ready to use.
1 (8 oz) package cream cheese
¼ cup sugar
1 (8 oz) container whipped topping
Beat cream cheese and sugar until smooth. Stir in whipped topping. Pour over graham cracker crust, then, top with gelatin mixture. Refrigerate until set.
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