Cranberry-Cream Cheese Pie

• 2 cups boiling water
• 1 pkg. (8-serving size) JELL-O 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.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 medium apple, chopped King Sooper's 1 lb For $0.87 thru 02/09
• 1/2 cup chopped PLANTERS Walnuts

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

boiling water, gelatin, cold water, ground cinnamon, ground cloves, philadelphia cream cheese, sugar, topping, ready, apple, walnuts

Taken from www.kraftrecipes.com/recipes/cranberry-cream-cheese-pie-54844.aspx (may not work)