3/4 c. boiling water
1 (4 oz.) sugar free gelatin, cranberry, raspberry or orange
3/4 c. cold water
1/4 tsp. cinnamon
1/2 medium or 1 small apple, chopped or minced
1/2 c. cranberry relish
2 (8 oz) pkgs. cream cheese (do not use Neuchatel, will not set firmly).

Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 1-1/2 cup of mixed gelatin into medium bowl. Refrigerate until thickened (spoon drawn through leaves a definite impression). Reserve remaining 1 cup at room temperature.

Stir apple and cranberry sauce into thickened gelatin. Spoon into 3 cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).

Stir reserved gelatin gradually into cream cheese in a small bowl with a wire whisk until smooth. Pour over gelatin layer in a 3 cup mold. Refrigerate 4 hours until firm and set, unmold. Great for Holidays.

12 Servings.