Pastryless Tarte Tatin

• 1/3 cup apple jelly
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1/2 tsp. ground cinnamon
• 8 large Granny Smith apples, peeled, cored and cut into eight wedges
• 1 cup thawed Cool Whip Light Whipped Topping

1. Preheat oven to 400F.
2. Melt jelly in 10-inch ovenproof skillet on medium-high heat.
3. Stir in dry jelly powder and cinnamon.
4. Cook and stir 5 min.
5. or until jelly powder is dissolved and mixture begins to bubble and colour.
6. Carefully arrange apples, in overlapping concentric circles, on bottom of skillet.
7. Top with remaining apples.
8. Cook on medium-low heat 20 min.
9. or until apples begin to soften and jelly mixture begins to thicken.
10. Cover skillet with foil; place in oven.
11. Bake 20 min.
12. or until apples are tender.
13. Cool.
14. Refrigerate at least 2 hours or overnight.
15. When ready to serve, heat skillet on medium-high heat 3 min.
16. or until apples loosen from bottom of skillet.
17. Place large serving plate over skillet and tilt to allow any juice to flow out into a bowl.
18. Invert skillet carefully onto plate.
19. Cut into eight wedges.
20. Top each wedge with 2 Tbsp.
21. whipped topping.

apple jelly, ground cinnamon, apples

Taken from www.kraftrecipes.com/recipes/pastryless-tarte-tatin-94676.aspx (may not work)