Cranberry-Cream Cheese Pie

Ingredients

• 1 medium apples chopped
• 4 oz philadelphia cream cheese softened ()
• 6 oz ready-to-use graham cracker crumb crust 
• 0.5 tsp ground cinnamon 
• 0.1 tsp ground cloves 
• 1 pkg jell-o cranberry flavor gelatin (8-serving size)
• 0.3 cup sugar 
• 0.5 cup planters walnuts chopped
• 0.5 cup water cold
• 2 cups water boiling
• 1.5 cups cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

1. 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.
2. Spread onto bottom of crust. Refrigerate until ready to use.
3. 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.
4. Refrigerate 4 hours or until firm. Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator.