Cranberry Cream Cheese Pie Recipe

  • 2 cups boiling water
  • 1 (6 ounce) package JELL-O Brand Cranberry Flavor Gelatin
  • 1/2 cup cold water
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 ounces PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 1/2 cup thawed COOL WHIP Whipped Topping
  • 1 HONEY MAID Honey Graham Pie Crust (6 ounce or 9 inch)
  • 1 medium apple, chopped
  • 1/2 cup chopped walnuts
  1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
  2. Meanwhile, mix cream cheese and sugar in small bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Refrigerate.
  3. Stir apples and walnuts into thickened gelatin. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon over cream cheese layer.
  4. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.