CRANBERRY APPLE CREAM CHEESE MOLD

Cranberry Apple Cream Cheese Mold image

Made with cranberry JELL-O and apples, this crowd-pleasing layered dessert mold won't take up space in your oven when you're entertaining.

Provided by My Food and Family

Categories Recipes

Time 6h25m

Yield Makes 12 servings, about 1/2 cup each.

Number Of Ingredients 5

Previous Next

Ingredients

1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O 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

Steps:

Stir boiling water into dry 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 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
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. 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. Unmold onto serving platter. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 19 g, Protein 2 g