10 - 12 servings
1 zest of one orange
1 juice of one orange
20 gingersnap cookies, coarsely crushed (about 1 1/2 cups)
1 (16 oz.) container refrigerated fresh cranberry relish
2 (8 oz.) packages cream cheese, softened
1/3 cup honey
1 cup whipping cream
Zest orange to make about 2 teaspoons. Cut orange in half and squeeze to make 1/2 cup juice.
Place gingersnaps in a 1-gallon sealable plastic bag. Crush coarsely with a meat mallet.
Beat 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.
Spread 1 cup crushed gingersnaps over bottom of a 1 1/2-quart serving bowl (glass bowl with straight sides preferred).
Layer half the cream cheese mixture over cookies (drop by spoonfuls and spread evenly). Reserve ¼ cup cranberry relish and set aside.
Spread remaining relish over cream cheese. Layer other half of cream cheese mixture over relish. Spoon reserved relish in center.
Refrigerate 1 to 2 hours until firm.
Right before serving, sprinkle remaining gingersnaps around relish
No Nutritional Information Available
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