Cranberry
Apple Cream Cheese Mold
- 1 1/2 cups boiling water
1 (6-ounce) package or 2 (3.25-ounces each) packages JELL-O
Brand Cranberry Flavor Gelatin
2 cups cold apple juice or cold water
1 medium red apple, cored, quartered and thinly sliced
1 (8-ounce) package Philadelphia Cream Cheese, softened
- 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.
Makes 12 servings.
Nutrition: (per serving)
Calories 150
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 125mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 19g
Protein 2g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 0%DV
Recipe and photograph provided courtesy of Kraft Food,
Inc.
