Cranberry Jello Salad

Jello Mixture:
1 1/2 cups boiling water
6 ounce package of cranberry jello
16 ounce can whole cranberry sauce
2- 11 ounce cans mandarin oranges, drained

Graham cracker crust:
1 1/2 cup graham cracker crumbs (about one sleeve)
1/4 cup sugar
1/2 cup butter, melted

Cream cheese middle layer:
8 ounce package cream cheese, softened
1/4 cup sugar
8 ounces cool whip, thawed
5 ounce can crushed pineapple, drained

Jello Mixture:  In a large bowl mix the jello and boiling water until jello is completely dissolved.  Add in the cranberry sauce and stir until it is combined.  Add in the mandarin oranges and stir lightly.  Cover the bowl and place it in the refrigerator until slightly set up.

Graham Cracker Crust:  In a bowl mix the cracker crumbs, sugar and melted butter.  Press the mixture firmly to the bottom of a 9x13 baking dish.

Cream cheese middle layer:  In a bowl beat the cream cheese until it's smooth.  Add in the sugar and beat until it is nice and fluffy.  Add in the pineapple and beat until incorporated.  Then fold the cool whip into the mixture.  Then pour the cream cheese mixture onto the graham cracker crust and spread to cover the crust.  Cover it and place in the fridge until the jello mixture is slightly set.  Once the jello mixture is ready, pour it over the cream cheese mixture.  Spread and smooth the jello layer, if needed.

Refrigerate the jello salad for several hours or overnight.  I like to make it the night before to make sure everything is set.  This is a sweet salad and could be a salad or a dessert.