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.

Ingredients

• 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

Instructions

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.