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MIX gelatin and sugar in small saucepan. Stir in apple juice; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved. Cool slightly.
STIR in cider. Refrigerate until mixture is consistency of unbeaten egg whites, stirring occasionally. Gently stir in fruit. Pour into 6-cup mold.
REFRIGERATE at least 4 hours or until firm. Unmold onto serving plate. Store leftover mold in refrigerator.