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Author Notes: A no bake treat made with layered ginger snap cookies and pumpkin cream. —The Suburban Soapbox
- 72 Ginger Snap Cookies
- 8 ounces canned pumpkin puree (not pie filling)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 1/2 cups heavy cream, divided
- 1 cup confectioners' sugar, divided
- 2 tablespoons mascarpone cheese
- In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside. In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners’ sugar and the mascarpone cheese with a hand mixer until stiff peaks form. Do not over beat.
- Begin to fold in 1/2 cup of the whipped cream to the pumpkin mixture until combined. Continue to fold in the remaining whipped cream to the pumpkin mixture 1 cup at a time until all the cream is combined thoroughly.
- On a large cake plate, place nine ginger snaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching.
- Spread a layer of the pumpkin cream over the cookies evenly. Place another layer of cookies on top of the cream and continue layering the cream and cookies until you reach 6 cookie layers.
- Cover loosely with plastic wrap and refrigerate for 8 hours or overnight. Before serving, whip the remaining cream and sugar until soft peaks form. Spread the whipped cream over the top of the cake and serve immediately