Crust
1 1/2 Coconut bar cookies; crushed
6 tb Butter; melted
Filling
1 c Sugar; divided
2 Env unflavored gelatin
1/4 ts Salt
4 Eggs; separated
1 1/2 c Dairy eggnog
16 oz Cream cheese; softened
1 tb Orange peel; grated
1 ts Vanilla
1/2 ts Cream of tartar
1 c Whipping cream
16 oz Jellied cranberry sauce
For crust Preheat oven to 350 oF Combine cookie crumbs and butter. Press
onto bottom & part way up sides of 9-inch springform pan. Bake 8-10 min. or
until golden. Cool completely For filling: Combine 1/2 cup sugar, gelatin &
salt in a medium-sized heavy saucepan. Beat egg yolks slightly & and
combine with eggnog; gradually stir into gelatin i mixture. Cook over low
to med heat, stirring constantly, until gelatin is dissolved & thickened.
Do not boil. Remove from heat & cool slightly. Beat cream cheese, orange
peel & vanilla until fluffy. Stir in cooked mixture till well blended.
Refrigerate until mixture mounds when dropped from a spoon. Beat egg
whites and cream of tarter till frothy. Gradually beat in remaining 1/2 c
sugar; beat till 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 till smooth. Spoon 1/3 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. To serve: Place cake on serving plate. Loosen
sides of cake with a spatula. Carefully remove sides of pan. Refrigerate
till serving time.
Yields
8 Servings
