Yield: 8 Servings
|1½||Coconut bar cookies --|
|6 tablespoons||Butter -- melted|
|1 cup||Sugar -- divided|
|2||Env unflavored gelatin|
|4||Eggs -- separated|
|1½ cup||Dairy eggnog|
|16 ounces||Cream cheese -- softened|
|1 tablespoon||Orange peel -- grated|
|½ teaspoon||Cream of tartar|
|1 cup||Whipping cream|
|16 ounces||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 ½ 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 ½ 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 ⅓ of cream cheese mixture into crust. Top with ⅓ 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.
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