#2197 - Mandarin Orange Dessert

(by Shirley McNevich)

1 1/3 cups graham cracker crumbs
1/4 cup + 3 TBSP white sugar
6 TBSP butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box orange Jell-O
1 cup boiling water
1 cup cold water
1 - 8oz. can Dole mandarin oranges (drained)
1 - 8oz. can Dole crushed pineapple (drained)
1 pint orange sherbet

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir. Press the mixture into a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes. Cool completely, then refrigerate until crust is cold. In a mixer add cream cheese and 1/4 cup white sugar--beat. Add Cool Whip--beat. Spread cream cheese mixture over the cold crust. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir. Add drained mandarin oranges, drained pineapple and sherbet--stir until all of the sherbet is melted. Pour the sherbet mixture over the cream cheese layer. Refrigerate overnight.