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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings

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.
To Make Ahead: Gelatin can be made a day in advance and unmolded a few hours before serving.

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