Cranberry Cream Cheese Pie
Preparation Time: 25 minutes
Refrigeration Time: 4 hours
Servings: 8
Ingredients
2 cups boiling water
1 pkg JELL-O Brand Cranberry Flavor Gelatin* (8-serving size)
1/2 cup cold water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
4 oz PHILADELPHIA Cream Cheese, softened**
1/4 cup sugar
1/2 cup thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
1 apple, chopped (1 medium)
1/2 cup chopped walnuts
*Two pkg. (4-serving size) can be substituted for 1 pkg. (8-serving size). **Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.
Directions
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Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression). |
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Meanwhile, mix cream cheese and sugar in small bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Refrigerate. |
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Stir apples and walnuts into thickened gelatin. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon over cream cheese layer. |
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Refrigerate 4 hours or until firm. Store leftover pie in refrigerator. |
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Makes 8 Servings |