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1
Butter a 13 x 9-inch glass baking pan.
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2
For the crust; in a bowl combine the graham cracker crumbs with the sugar and 1/2 cup plus 2 tablespoons melted butter; mix to combine then press lightly into the baking pan; set aside.
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3
In a heat-proof bowl combine 1-1/2 cups boiling water with the cranberry and raspberry Jell-o powder and 1/3 cup sugar; mix with a spoon until no granules remain.
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4
Stir in the cranberry sauce until totally combined (I used my hands for this, it is much easier than using a spoon!).
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5
Stir in 1 cup cold water until completely combined.
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6
Chill the mixture for about 1-1/2 to 2 hours (stirring with a spoon a few time during chilling) or until a thick jelly-like consistency, not completely set but still able to spread on top of the cream cheese mixture (chilling time will depend on how cold your fridge is).
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7
While the gelatin mixture is chilling; in a bowl beat the softened cream cheese with powdered sugar until smooth.
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8
Add in the two 8-ounce containers of thawed Cool Whip and beat at low speed until combined.
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9
Stir in two 8-ounce container/tub thawed Cool Whip until combined; spread over the crust in the baking dish; chill until ready to top with the gelatin mixture.
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10
Spoon the semi-firm cranberry gelatin/orange mixture over the cream cheese layer.
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11
Chill for minimum of 4 hours (or longer) or until firm.
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12
Top with whipped cream or Cool Whip topping.
