Cranberry Apple Cream Cheese Mold       
Source: Jell-o Gelatin

Ingredients



1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Cranberry Flavor Gelatin
2 cups cold apple juice or cold water
1 medium red apple, cored, quartered and thinly sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


Method:


STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in juice. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin about 1-1/2 hours or until thickened (spoon drawn through it leaves definite impression).

SPOON 1/2 of the thickened gelatin into 6-cup mold; top with single layer of apple slices, with slices slightly overlapping. Cover with remaining thickened gelatin. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).

BEAT cream cheese in medium bowl with wire whisk until creamy. Gradually add reserved 1 cup gelatin, beating until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Un-mold. Store leftover gelatin mold in refrigerator.