Cranberry Orange Layered Salad - MMMM! (Reduced Sugar Option) {New Recipe}

Well, I had hoped to share this before the end of the year, but it didn't happen.

No problem, for me anyway - I crave cranberries often during the year.  And this dish will be made again and again.  I'm tickled to get it on my blog for future reference. 

THIS RECIPE CAN BE MADE AHEAD 2 DAYS!! So it's perfect for the holidays. 

I cut the original recipe (easily!) in half and used sugar free jello along with xylitol for sweetener in the middle layer. I did use canned cranberry sauce and it has sugar, so this isn't sugar free, per se, but overall it is reduced sugar for sure....if you want to use sf jello and a sugar substitute. 

And so luscious!!! 

With a nutty crust...a layer of cream cheese and whipped topping...topped with a layer or orange jello (I used sugar free), mixed with cranberry sauce and nuts...

WHAT'S NOT TO LOVE???

It's truly amazing!  I found the recipe at Norine's Nest...who found it at Pinterest. It's a Paula Deen original...Norine adapted it, then I did too. 

Isn't that the way recipes evolve?  

Please be sure to check out Norine's Blog - she's chock full of awesome recipes - and a ton of humor too!  If you haven't ever visited her, PLEASE don't hesitate.  She's a true gem. 

This is half the original recipe and how I made this tasty dish. The crust needs to be prepared ahead of time so beware when you are ready to make it. 

CRANBERRY ORANGE LAYERED SALAD 

CRUST:

1/2 c. all purpose flour

1/2 c. chopped pecans

4 Tb. firmly packed brown sugar

(I used 3 Tb.)

4 Tb. butter, melted 

FILLING: 

1 (8 ozs.) pkg. cream cheese, softened

3 Tb. white sugar 

(or equivalent in substitute)

4 - 6 ozs. frozen whipped topping, thawed

1 (4-serving size) box orange jello

1 c. boiling water

1 (14 ozs.) can whole-berry cranberry sauce, chunked

(just use a knife inside the can to cut into chunks) 

1/2 c. cold water

1/2 c. chopped nuts, optional 

Garnish: whipped topping, whipped fresh cranberries

Preheat the oven to 350*. Spray 9" X 9" (glass) square pan with nonstick cooking spray. 

In a medium sized bowl, add flour, pecans and brown sugar; combine to mix. Add melted butter and stir until evenly mixed. Press into bottom of prepared pan.  Bake about 12 minutes, or until lightly browned. Cool to room temperature. 

In a medium sized bowl (same one if you want!) beat softened cream cheese and sugar until smooth, using a mixer at medium speed. Beat in whipped topping until blended. Spread evenly over the cooled crust. Cover and refrigerate for at least 3 hours, or more if necessary. 

In a large glass bowl, pour boiling water over jello, stirring until dissolved. Stir in cranberry sauce (I find it easiest to use a whisk). Add 1/2 c. cold water, stirring until combined. (If using nuts, add now). Slowly pour jello mixture over the cream cheese layer. (I find if I pour it onto a big spoon, it won't 'cut into' the cream cheese layer as much, but hey - it's all good!) OR YOU CAN REFRIGERATE JELLO FOR ABOUT 20 MINUTES OR SO UNTIL IT BEGINS TO THICKEN. 

Cover and chill for at least 3 hours or up to 2 days. Cut into 6 or 9 squares for serving, topped with more Cool Whip and a few fresh cranberries if desired. 

It's just as delicious as it is beautiful! 

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