Ingredients: Crust: 1/2 cups crushed coconut bar cookies 6 tablespoons butter; melted Filling: 1 cup sugar; divided 2 envelopes unflavored gelatin 1/4 teaspoon salt 4 eggs, separated 1/2 cups dairy eggnog 2 packages (8 ounces each) cream cheese, softened 1 tablespoon grated orange peel 1 teaspoon vanillam extract 1/2 teaspoon cream of tartar 1 cup whipping cream 1 can (16 ounces)jellied cranberry sauce
Directions:For crust: Preheat oven to 350 F. Combine cookie crumbs and butter. Press onto bottom and part way up sides of 9-inch springform pan. Bake 8 to 10 minutes, or until golden. Cool completely on wire rack. For filling: Combine 1/2 cup sugar, gelatin and salt in medium-sized heavy saucepan. Beat egg yolks slightly and combine with eggnog; gradually stir into gelatin mixture. Cook over low to medium heat, stirring constantly, until gelatin is dissolved and sauce is slightly thickened. Do not boil. Remove from heat and cool slightly. Beat cream cheese, orange peel and vanilla until fluffy. Stir in cooked mixture until well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tartar until frothy. Gradually beat in remaining 1/2 cup sugar; beat until stiff and glossy. Beat cream until stiff peaks form. Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender until smooth. Spoon 1/2 of cream cheese mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate several hours or overnight. |