• Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 2 teaspoons grated orange peel, divided
  • 1/3 cup butter or margarine, melted
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/4 cup orange juice
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 1/2 cups heavy whipping cream

Directions

  • In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange peel; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly. Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange peel until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
  • In a mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.