Cranberry Cream Cheese Mold

Prep Time: 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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.