Cranberry- Cream Cheese |Pie
Prep Time: 20 min
Total Time: 6 hr 5 min
Makes: 8 servings
2 cups boiling water
1 pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin
1/2 cup cold water
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/4 cup sugar
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 Graham Pie Crust (6 oz.)
1 medium apple, chopped
1/2 cup chopped Walnuts
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and spices. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. Stir in 1/2 cup of the whipped topping. Spread onto bottom of crust. Refrigerate until ready to use.
ADD apples and walnuts to thickened gelatin; stir gently until well blended. Refrigerate 10 to 15 min. or until mixture is very thick and will mound. Spoon over cream cheese layer in crust.
REFRIGERATE 4 hours or until firm. Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator.
Total Time: 6 hr 5 min
Makes: 8 servings
2 cups boiling water
1 pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin
1/2 cup cold water
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/4 cup sugar
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 Graham Pie Crust (6 oz.)
1 medium apple, chopped
1/2 cup chopped Walnuts
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and spices. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. Stir in 1/2 cup of the whipped topping. Spread onto bottom of crust. Refrigerate until ready to use.
ADD apples and walnuts to thickened gelatin; stir gently until well blended. Refrigerate 10 to 15 min. or until mixture is very thick and will mound. Spoon over cream cheese layer in crust.
REFRIGERATE 4 hours or until firm. Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator.
