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.
KRAFT KITCHENS TIPS
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.
RECIPE COURTESY OF KRAFT FOODS