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    Cranberry Cream Cheese Mold Cranberry Cream Cheese Mold

    Prep: 25 mins - Ready In: 4 hrs 25 mins

    1-1/2 cups boiling water
    1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Gelatin or JELL-O Brand Cranberry Flavor Sugar Free Low Calorie Gelatin or any red flavor*
    1-1/2 cups cold water
    1/2 tsp. ground cinnamon
    1 medium apple, chopped
    1 cup whole berry cranberry sauce (optional)
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese or PHILADELPHIA Neufchatel Cheese, softened

    *Or substitute 2 pkg. (4-serving size) for 1 pkg. (8-serving size).

    STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and cinnamon. Reserve 1 cup gelatin at room temperature. Pour remaining gelatin into medium bowl. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).

    STIR apple and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).

    STIR reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Pour over gelatin layer in mold.

    REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

    Makes 12 servings

    This recipe created by Kraft Foods.

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