Author Notes
A no bake treat made with layered ginger snap cookies and pumpkin cream. —The Suburban Soapbox
Ingredients
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72
Ginger Snap Cookies
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8 ounces
canned pumpkin puree (not pie filling)
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1/4 teaspoon
ground ginger
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1/4 teaspoon
ground nutmeg
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1/2 teaspoon
ground cinnamon
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1/8 teaspoon
ground cloves
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3 1/2 cups
heavy cream, divided
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1 cup
confectioners' sugar, divided
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2 tablespoons
mascarpone cheese
Directions
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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.
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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.
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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.
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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.
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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
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