Cranberry Apple Cream Cheese Mold

• 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

1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved.
2. Stir in juice.
3. Remove 1 cup of the gelatin; set aside at room temperature.
4. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
5. 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.
6. Cover with remaining thickened gelatin.
7. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
8. Beat cream cheese in medium bowl with wire whisk until creamy.
9. Gradually add reserved 1 cup gelatin, beating until well blended.
10. Pour over gelatin layer in mold.
11. Refrigerate 4 hours or until firm.
12. Unmold onto serving platter.
13. Store leftover gelatin in refrigerator.

boiling water, gelatin, apple juice, red apple, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/cranberry-apple-cream-cheese-mold-60074.aspx (may not work)