Cranberry jelly, cream cheese and whipped topping create a light and fruity mousse that is layered in a bowl with crushed chocolate cookies. Unmold for a special no-bake dessert.
Dissolve 2 pkg. (85 g each) Jell-O Cranberry Jelly Powder, or any red flavour, in 1 cup boiling water in a large bowl. Beat 2 tubs (250 g each) Philadelphia Cream Cheese Product with electric mixer until smooth. Gradualy add dissolved jelly, beating constantly until mixture is well blended.
Mix in 1 tub (1 L) Cool Whip Topping and a few spoonfuls Brandied Cranberry Sauce*. Pour into a 3 L bowl lined with plastic wrap.
Mix 30 finely crushed Oreo Cookies with 1/4 cup melted butter. Sprinkle over jelly mixture. Cover and refrigerate overnight. Release from mold onto serving plate; remove plastic wrap. Top with additional crushed Oreo Cookies or drizzle with melted Baker's White Chocolate.
PLACE 4 cups fresh or frozen cranberries in 13 x 9 inch baking dish. Sprinkle evenly with 2 cups sugar.
COVER and bake at 300°F for 1 hour. Remove from oven. Stir carefully, then stir in 1/3 cup brandy or orange juice. Pour into jars or serving dishes. Store in refrigerator up to 3 weeks.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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