Ingredients for Creamy Layered Cranberry Dessert No Bake
- 1 ½ cups boiling water
- Cranberry Jell O Gelatin
- Raspberry Jell O Gelatin
- ¼ cup granulated sugar + ⅓ cup granulated sugar
- Whole Berry Cranberry Sauce
- 2 tablespoons cold water
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- Frozen Whipped Topping
- 1 ½ cups graham cracker crumbs
- Butter
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How to Make Creamy Layered Cranberry Dessert No Bake
- Butter a 13 x 9-inch glass baking pan.
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup + 2 tablespoons (3 tablespoons total) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared baking pan. Set aside.
- **Prepare the cranberry gelatin layer:** In a large heatproof bowl, combine 1 ½ cups boiling water, 1 (3 oz) package cranberry-flavored gelatin, 1 (3 oz) package raspberry-flavored gelatin, and ⅓ cup granulated sugar. Stir until the gelatin is completely dissolved.
- Stir in 1 (15 ounce) can Ocean Spray whole cranberry sauce until well combined.
- Add 2 tablespoons cold water and stir until fully incorporated.
- Refrigerate for 1 ½ - 2 hours, or until the mixture thickens to a spreadable consistency (it should not be completely set).
- **Make the cream cheese layer:** In a separate large bowl, beat 8 ounces cream cheese (softened) with ½ cup powdered sugar until smooth and creamy.
- Gently fold in 2 (8-ounce) containers of thawed whipped topping.
- Spread the cream cheese mixture evenly over the graham cracker crust in the prepared pan.
- Refrigerate until the gelatin layer is ready to be added (about 1 ½ - 2 hours after making the gelatin).
- Carefully spoon the semi-firm cranberry gelatin mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or until completely set.
- Before serving, garnish with whipped cream and/or sugared cranberries (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
288g
Fat
124g
Carbs
27g
