Already have an account?
Get back to the

Apple Cider Cream Pie

Neufchâtel cheese helps give this pie its rich, velvety texture — without piling on the extra fat and calories that cream cheese would.

Serving Size:


Active Time:

25 min.

Total Time:

8½ hrs. 


  • 3 cups apple cider
  • 2 cups shortbread cookie crumbs
  • ¼ cup butter, melted
  • 1 pkg. (.25 oz.) plain gelatin
  • 1 can (14 oz.) sweetened condensed milk
  • ½ cup (4 oz.) Neufchâtel cheese, softened
  • ½ tsp. ground cinnamon
  • 2 cups whipped topping
  • 1 red apple


  1. Heat oven to 350°F. In saucepot over medium-high heat, simmer cider 20 min. or until reduced to ½ cup. Let cool. In bowl, combine cookie crumbs and butter; press into greased 9″ pie plate. Bake 8 min. Let cool. 
  2. In small bowl, sprinkle gelatin over 2 Tbs. cold water. Let sit 3 min.; microwave 15 sec. or until melted. With mixer on medium speed, beat milk, cheese, cinnamon and ½ tsp. salt 30 sec. or until smooth. Reduce speed to low. Beat in cooled cider and melted gelatin. Pour mixture into prepared pie plate. Chill 8 hrs. or overnight until set. Top with whipped topping.
  3. Core and thinly slice apple. In pot of boiling water, cook apple slices 1 min. Remove; place in bowl of ice water. Drain; pat dry. Arrange apple slices in rose shape on center of pie.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.