- Crust: Preheat oven to 350°F (180°C). Stir together graham cracker crumbs and sugar. Toss with melted butter until well combined. Divide mixture between two 13- x 9 inch/33 x 23 cm) baking pans, pressing evenly into bottom of each pan.
- Bake for 10 to 14 minutes or until golden and crisp. Let cool completely.
- Cranberry Layer: In large saucepan, combine water, sugar and Lemonade Flavoured Drink Crystals. Stir in cranberries; return to boil. Reduce heat to medium-low. Cook for 5 to 8 minutes or until most of the cranberries have burst. Remove from heat.
- Meanwhile, soften gelatin sheets individually in cold water for 5 minutes. Remove from water and drain. Stir gelatin into hot cranberry mixture until dissolved. Let cool for 15 minutes.
- While still warm and pourable, spread cranberry mixture evenly into prepared crusts. Refrigerate for 1 to 2 hours or until firm and set.
- Lemon Chiffon: Add cold water to mixing bowl; stir in Lemon Chiffon Mix. Using electric mixer, mix at low speed for 1 to 2 minutes. Scrape down side and bottom of bowl. Beat on high speed for 3 to 6 minutes or until peaks form.
- Spoon evenly over cranberry filling. Refrigerate for about 2 hours or until lemon chiffon is firm and set.
- Cut each pan into 12
Tip: Garnish squares with fresh cranberries or lemon zest.
