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Sparkling Mandarin Orange Cheesecake Dessert
1-1/2 C. boiling water
1 package (8-serving size) Sparkling Mandarin Orange flavor gelatin
2 C. cold ginger ale
1-1/2 C. graham cracker crumbs
1/2 C. butter or margarine, melted
1/2 C. sugar, divided
1 8 oz. package cream cheese, softened
1 tub (8 oz.) Cool Whip, thawed
2 C. assorted fruit, such as red and green grape halves, strawberry halves,
blueberries, raspberries and mandarin oranges
Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold ginger ale. Refrigerate 1 hour and 15 minutes
or until slightly thickened (consistency of unbeaten egg whites).
Mix crumbs, butter and 1/4 cup of the sugar in 13 x 9-inch baking dish. Press
firmly onto bottom of dish. Refrigerate until ready to use.
Beat cream cheese and remaining 1/4 cup sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping. Spread evenly over crust. Place
fruit in rows over cream-cheese layer. Spoon thickened gelatin over fruit.
Refrigerate 3 hours or until firm. Store leftover dessert in refrigerator.
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