Crust
1 1/2 Coconut bar cookies, crushed
6 tbsp Butter, melted
Filling
1 cup Sugar, divided
2 Env unflavored gelatin
1/4 tsp Salt
4 Eggs, separated
1 1/2 cup Dairy eggnog
16 oz Cream cheese, softened
1 tbsp Orange peel, grated
1 tsp Vanilla
1/2 tsp Cream of tartar
1 cup 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. Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 14:26:51 PST
From: minnie@juno.com (Louise M McCartney)
|
|
