Layered Cranberry Dessert Recipes

Steps:

• In a large bowl, dissolve gelatin 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-in. x 9-in. dish. Refrigerate until set.
• In a small bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread over crust. Fold oranges into gelatin mixture; spoon over cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping. Yield: 12 servings.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set., Meanwhile, in a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate until set., In a large bowl, beat cream cheese and remaining sugar until smooth. Fold in half of the whipped topping. Spread filling over crust. , Fold oranges into gelatin mixture; spoon over cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping.

Steps:

• Sprinkle 1 cup wafer crumbs in an 8-in. square dish coated with cooking spray. In a bowl, combine the milk, lemon juice and vanilla. Pour over crumbs and spread to cover. Sprinkle with pecans. , In another bowl, combine the bananas, cranberries and sugar. Spread over pecans. In a large bowl, beat the cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit layer. Sprinkle with remaining wafer crumbs. Refrigerate until chilled.

Steps:

• Butter a 13 x 9-inch glass baking pan.
• 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.
• 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.
• Stir in the cranberry sauce until totally combined (I used my hands for this, it is much easier than using a spoon!).
• Stir in 1 cup cold water until completely combined.
• 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).
• While the gelatin mixture is chilling; in a bowl beat the softened cream cheese with powdered sugar until smooth.
• Add in the two 8-ounce containers of thawed Cool Whip and beat at low speed until combined.
• 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.
• Spoon the semi-firm cranberry gelatin/orange mixture over the cream cheese layer.
• Chill for minimum of 4 hours (or longer) or until firm.
• Top with whipped cream or Cool Whip topping.