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Layered Cranberry Dessert

 Layered Cranberry Dessert
On occasion, I like to “fancy up” one of my favorite gelatin desserts with a buttery graham cracker crust and a layer of cream cheese filling. Mandarin oranges add color and pair well with the cranberry gelatin. —Margery Bryan, Moses Lake, Washington
12 ServingsPrep: 25 min. + chilling


  • 2 packages (3 ounces each) cranberry gelatin
  • 1-1/2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1-1/2 cups cold water
  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup sugar, divided
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (16 ounces) frozen whipped topping, 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 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. Yield: 12 servings.

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Layered Cranberry Dessert (continued)

Nutritional Facts: 1 serving (1 piece) equals 416 calories, 22 g fat (15 g saturated fat), 41 mg cholesterol, 223 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.