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Apple-Cinnamon Gelatin

 Apple-Cinnamon Gelatin
This ruby-red gelatin is a festive addition to your holiday spread. Cinnamon red-hot candies add a unique flavor.—Suzy Horvath, Gladstone, Oregon
8 ServingsPrep: 30 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cranberry gelatin
  • 1-1/2 cups water
  • 3 tablespoons red-hot candies
  • 1-1/2 cups cold water
  • 2 medium tart apples, peeled and chopped
  • 1 package (8 ounces) cream cheese, softened

Directions

  • Place gelatin in a large bowl. In a small saucepan, combine water and
  • candies. Cook and stir until candies are dissolved and mixture comes
  • to a boil. Stir into gelatin. Stir in cold water.
  • Set aside 1 cup gelatin mixture; let stand at room temperature.
  • Refrigerate remaining gelatin until set but not firm. Fold in
  • apples; pour into a 6-cup mold coated with cooking spray.
  • Refrigerate for 30 minutes or until firm.
  • In a small bowl, beat cream cheese until smooth. Gradually beat in
  • reserved gelatin; carefully spoon over apple layer. Cover and
  • refrigerate for at least 6 hours. Unmold onto a serving platter.
  • Yield: 8 servings.
To Make Ahead: Gelatin can be made a day in advance and unmolded a few hours before serving.
Nutritional Facts: 1 slice equals 212 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 132 mg sodium,

2 of 2

Apple-Cinnamon Gelatin (continued)

Nutritional Facts: 28 g carbohydrate, 1 g fiber, 4 g protein.