1/3 cup apple jelly
1 pkg. (85 g) Jell-O Lemon Jelly Powder
1/2 tsp. ground cinnamon
8 large Granny Smith apples, peeled, cored and cut into eight wedges
1 cup thawed Cool Whip Light Whipped Topping
Preheat oven to 400F. Melt jelly in 10-inch ovenproof skillet on medium-high heat. Stir in dry jelly powder and cinnamon. Cook and stir 5 min. or until jelly powder is dissolved and mixture begins to bubble and colour. Carefully arrange apples, in overlapping concentric circles, on bottom of skillet. Top with remaining apples. Cook on medium-low heat 20 min. or until apples begin to soften and jelly mixture begins to thicken. Cover skillet with foil; place in oven. Bake 20 min. or until apples are tender. Cool. Refrigerate at least 2 hours or overnight. When ready to serve, heat skillet on medium-high heat 3 min. or until apples loosen from bottom of skillet. Place large serving plate over skillet and tilt to allow any juice to flow out into a bowl. Invert skillet carefully onto plate. Cut into eight wedges. Top each wedge with 2 Tbsp. whipped topping.