Orange Pineapple Layered Dessert

Gina Ichiyama

• 1 1/2 C. boiling water
• 8 oz. pkg. orange flavor Jell-O
• 1 C. cold water
• 20 oz. can of crushed pineapple in juice, undrained
• 11 oz. can of mandarin orange segments, drained
• 1 1/2 C. graham cracker crumbs, about 20 squares
• 1/2 C. sugar, divided
• 1/2 C. butter or margarine (1 block), melted
• 8 oz. cream cheese, softened
• 2 T. milk
• 8 oz. Cool Whip, thawed, divided

Stir boiling water into dry Jell-O mix in large bowl until completely dissolved. Stir in cold water, pineapple with juice and oranges. Refrigerate about 1 and 1/4 hours or until slightly thickened to consistency of unbeaten egg whites. Combine crumbs, 1/4 C. of the sugar, and butter in 13″x9″ pan and press firmly onto bottom of pan. Refrigerate graham cracker crust until ready to fill. Beat cream cheese, remaining 1/4 C. of sugar and milk in large bowl until smooth. Gently stir 2 C. of Cool Whip into the cream cheese mixture. Spread evenly over graham cracker crust. Spoon Jell-O mixture over cream cheese layer. Refrigerate 3 hours or until firm. Garnish with remaining whipped topping.