1zest of one orange,
1juice of one orange,
20gingersnap cookies, coarsely crushed (about 1 1/2 cups),
1 (16 oz.)containerrefrigerated fresh cranberry relish,
2 (8 oz.)packagescream cheese, softened,
1Zest orange to make about 2 teaspoons. Cut orange in half and squeeze to make 1/2 cup juice.
2Place gingersnaps in a 1-gallon sealable plastic bag. Crush coarsely with a meat mallet.
3Beat cream cheese, zest, juice, and honey in a large bowl with an electric mixer on medium speed until well blended. Add cream and beat on high speed 2 minutes, or until stiff.
4Spread 1 cup crushed gingersnaps over bottom of a 1 1/2-quart serving bowl (glass bowl with straight sides preferred).
5Layer half the cream cheese mixture over cookies (drop by spoonfuls and spread evenly). Reserve ¼ cup cranberry relish and set aside.
6Spread remaining relish over cream cheese. Layer other half of cream cheese mixture over relish. Spoon reserved relish in center.
7Refrigerate 1 to 2 hours until firm.
8Right before serving, sprinkle remaining gingersnaps around relish
No Nutritional Information Available