Cranberry Cream Cheese Mold

The ideal flavors of this beautiful color of this gelatin salad make it a perfect choice for the holidays.

1 1/2 cups boiling water
1 (6-ounce) package Jell-O Brand Cranberry Flavor Gelatin, or any red flavor
1 1/2 cups cold water
1/2 teaspoon ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce
1 (8-ounce) package Philadelphia Cream Cheese, softened

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

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

3. Pour remaining gelatin into medium bowl. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).

4. Add apple and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).

5. Place cream cheese in medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.

6. Garnish as desired. Store leftover mold in refrigerator.

Makes 12 servings.

Nutrition: (per serving) Calories 160; Total fat 6g; Saturated fat 4g; Cholesterol 20mg; Sodium 135mg; Carbohydrate 24g; Dietary fiber 0g; Sugars 24g; Protein 3g; Vitamin A 4%DV; Vitamin C 0%DV; Calcium 0%DV; Iron 0%DV

Recipe and photograph provided courtesy of Kraft Foods.