A festively delicious, no-bake pie perfect for fall and winter holidays. A graham cracker crust is topped with a fluffy layer of sweet cream cheese and topped with a cinnamon and clove-spiced cranberry gelatin loaded with chopped fresh apple and walnuts.

Cranberry Apple Pie

2 (3 1/2-ounce) packages cranberry or cherry gelatin
1 cup cranberry juice
1/2 cup cold water
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 cup nondairy whipped topping
1 (9-inch) graham cracker pie crust
1 apple, peeled, cored and diced
1/2 cup walnuts, chopped

1. In a large bowl, combine cherry gelatin and boiling cranberry juice, stirring until completely dissolved. Stir in cold water, cinnamon, and cloves. Refrigerate for 1 1/2 hours or until thickened.
2. Meanwhile, in a small bowl, combine softened cream cheese and sugar until smooth. Gently stir in non-dairy whipped topping. Spread over graham cracker pie crust then chill.
3. Stir diced apple and chopped walnuts into the gelatin. Refrigerate until very thick, about 10 to 15 minutes.
4. Spoon over the cream cheese in the graham cracker crust. Refrigerate for 4 hours before serving.

Makes 8 servings.