10 honey grahams, crushed (about 1-1/2
cups)
½ cup sugar, divided
6 Tbsp. butter or margarine, melted
1-1/2 pkg. (8 oz. each) Neufchatel cheese,
softened
2 Tbsp. milk
1 cup thawed lite whipped topping
2 cups boiling water
1 pkg. (0.6 oz.) strawberry flavor sugar
free gelatin
1-1/2 cups cold water
2 cans (8-1/4 oz. each) mandarin oranges,
drained
MIX graham crumbs, ¼ cup sugar and butter; press onto
bottom of 13x9-inch pan.
BEAT Neufchatel, remaining sugar and milk with whisk until well blended. Stir in whipped topping; spread over crust.
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| I kind of wrecked the crust trying to do this. Hopefully you have a lighter touch than I did. |
Refrigerate until ready to use. Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges.
 |
| Mandarin oranges are always a desirable commodity. |
Spoon over Neufchatel layer.
REFRIGERATE 3 hours or until firm. Cut into 20 squares.
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| JELLOOOOOOOO |
My Rating: 4/5 "The variety of flavors and textures in here is awesome. The cream cheese layer adds a decadent feel without being too sweet. The oranges really liven up the Jello layer. All that on a graham cracker crust? Pretty sweet deal."
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