Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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