Layered Gelatin Salad 1 package (.3 ounce) sugar-free raspberry gelatin 1 cup boiling water 1 can (16 ounces) jellied cranberry sauce CREAM LAYER: 1 envelope unflavored gelatin 1/2 cup cold water 2 cups (16 ounces) reduced-fat sour cream 1 teaspoon vanilla extract 1 cup reduced-fat whipped topping ORANGE LAYER: 2 cans (11 ounces each) mandarin oranges 1 package (.3 ounce) sugar-free orange gelatin 1 cup boiling water Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Layered Gelatin Salad cont. In a small bowl, dissolve raspberry gelatin in boiling water. Whisk in cranberry sauce until blended. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm, about 45 minutes. For the cream layer, in a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool to room temperature. In a small bowl, combine sour cream and vanilla. Fold in gelatin mixture, then whipped topping. Spoon over cranberry layer and gently spread. Refrigerate until set but not firm, about 45 minutes. Drain oranges, reserving 1 cup syrup; set oranges aside. In a small bowl, dissolve orange gelatin in boiling water. Sir in Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Layered Gelatin Salad reserved syrup. Refrigerate until slightly thickened, about 45 minutes. Stir in oranges. Carefully spoon over sour cream layer. Cover and refrigerate for 8 hours or overnight. Yield: 15 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008