Cranberry Cream Cheese Layer Dessert Recipes

CRANBERRY-CREAM CHEESE DESSERT

Steps:

• In a medium bowl mix together cream cheese, mayo and sugar.
• Break up the can of cranberry sauce with a spoon and add to above mixture.
• Mix thoroughly.
• Fold in cool whip and enjoy.
• This can be frozen or made into a pie.

LAYERED CRANBERRY DESSERT

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.

LAYERED CRANBERRY DESSERT

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.

CRANBERRY-CREAM-CHEESE-LAYER-DESSERT

Steps:

• 1. Make cranberry filling: in medium saucepan, combine cranberries, sugar, water, and lemon peel; bring to boiling, reduce heat; simmer uncovered, 10 minutes. Set aside to cool.
• 2. Make cake: grease bottom of 15 ½ -by- 10 ½ -by-1 inch jellyroll pan and line with wax paper. In small bowl, stir cornstarch and flour to mix well. In large bowl with electric mixer at high speed, beat egg whites and salt until soft peaks form. Gradually add 1/3 cup sugar, 2 tablespoons at a time until stiff peaks form.
• 3. Preheat oven to 370 degrees F. In small bowl of electric mixer with same beaters, beat egg yolks and vanilla until thick and lemon colored. Spoon yolk mixture over egg whites; sprinkle with cornstarch mixture; with rubber spatula fold gently just until egg mixtures are combined. Spread Batter evenly in prepared pan. Bake 10 to 12 minutes or until top is golden. Let cake cool on wire pan for 30 minutes. Remove from pan. Discard wax paper.
• 4. Meanwhile, make cream-cheese filling: In small bowl with electric mixer, beat all filling ingredients until smooth.
• 5. Cut cake cross wise into four even sections. Place one section on serving platter; spread on half of cream-cheese filling. Top with another cake layer; spread on half of cranberry filling. Repeat with remaining layers and fillings. ENJOY!

CREAMY LAYERED CRANBERRY DESSERT (NO-BAKE)

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.