Cranberry Apple Cream Cheese Mold

1. 1

   Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved.

2. 2

   Stir in juice.

3. 3

   Remove 1 cup of the gelatin; set aside at room temperature.

4. 4

   Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).

5. 5

   Spoon half of the thickened gelatin into 6-cup mold sprayed with cooking spray; top with single layer of apple slices, with slices slightly overlapping.

6. 6

   Cover with remaining thickened gelatin.

7. 7

   Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).

8. 8

   Beat cream cheese in medium bowl with wire whisk until creamy.

9. 9

   Gradually add reserved 1 cup gelatin, beating until well blended.

10. 10

    Pour over gelatin layer in mold.

11. 11

    Refrigerate 4 hours or until firm.

12. 12

    Unmold onto serving platter.

13. 13

    Store leftover gelatin in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.