Creamy Layered Cranberry Dessert (No-Bake) - cooking recipe

Ingredients

1 1/2 cups boiling water
1 (3 ounce) package cranberry Jell-O gelatin
1 (3 ounce) package raspberry Jell-O gelatin
1/3 cup sugar (optional)
16 ounces whole berry cranberry sauce
1 cup cold water
12 ounces cream cheese, softened
1 1/2 cups powdered sugar (can use less)
2 (8 ounce) containers cool whip frozen whipped topping, thawed
CRUST
2 cups graham cracker crumbs
1/3 cup sugar (can use less)
1/2 cup melted butter, plus
2 tablespoons melted butter

Preparation

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.