Cranberry-cream Cheese Pie

  • Prep Time: 20 minutes ( Total Time 6 hours 5 minutes)
  • Serving Size: 8
  • 2 cups Boiling Water
  • 1 package (8-serving size) JELL-O Brand Cranberry Flavor Gelatin
  • 1/2 cup Cold Water
  • 1/2 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 4 ounce (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, Softened
  • 1/4 cup Sugar
  • 1-1/2 cups Thawed COOL WHIP Whipped Topping, Divided
  • 1 HONEY MAID Graham Pie Crust (6 Ounces)
  • 1 Medium Apple, Chopped
  • 1/2 cup Chopped PLANTERS 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.



    Enjoy a serving of this rich-and-indulgent treat on special occasions.


    Substitute 2 pkg. (4-serving size each) JELL-O Brand Cranberry Flavor Gelatin for the 1 pkg. (8-serving size) gelatin.