Jane's Favorite Tested Recipes
12/16/2009
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
| |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Jane Echols
Ft. Myers, Florida
Printing instructions:
Highlight 'just' the recipe, then go up to 'file' and select 'print'.
Only the recipe and not this index banner will print.
Cranberry Jello Layered Dessert
| 2 packages (3 ounces each) cranberry gelatin |
| 1 ½ cups boiling water |
| 1 can (16ounces) whole-berry cranberry sauce |
| 1 ½ cups cold water |
| 1 ½ cups graham cracker crumbs |
| ½ cup sugar, divided |
| ½ cup butter, melted |
| 1 package (8 ounces) cream cheese, softened |
| 1 carton (16 ounces) cool whip, thawed, divided |
| 1 can (15 ounces) mandarin oranges, drained |
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45-75 minutes, or until partially set.
In another bowl, combine cracker crumbs, ¼ cup sugar, and melted butter. Press into an ungreased 13 x 9 pan. Refrigerate until set.
In a large mixing bowl, beat the cream cheese and remaining ¼ cup of sugar until smooth. Fold in half of the whipped topping. Spread over the crust.
Fold the oranges into the gelatin mixture. Spoon over the cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping.
NOTE: This was in the Dec. /Jan. 2006 TASTE OF HOME magazine. I could not find cranberry jello today, so I just used strawberry. I also, foolishly, made it in an 8 x 12 dish and couldn’t use all the jello mixture. Just put what I couldn’t use in a separate little bowl of jello alone. Next time I’ll definitely use the 13 x 9 pan! If you don’t plan to top it with the remaining cool whip (which was good!), then just buy the 8 ounce size cool whip.