Cranberry Cream Cheese Pie

INGREDIENTS

2 cups boiling water

1 pkg. (8-serving size) Cranberry Flavor Gelatin

1/2 cup cold water

1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

1/4 cup sugar

1-1/2 cups thawed cool whip Whipped Topping, divided

1 Graham Cracker Pie Crust (6 oz.)

1 medium apple, chopped

1/2 cup chopped Walnuts

LET'S MAKE THE PIE:

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and spices. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. Stir in 1/2 cup of the whipped topping. Spread onto bottom of crust. Refrigerate until ready to use.
ADD apples and walnuts to thickened gelatin; stir gently until well blended. Refrigerate 10 to 15 min. or until mixture is very thick and will mound. Spoon over cream cheese layer in crust.
REFRIGERATE 4 hours or until firm. Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator.

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