Ginger-Mascarpone Icebox Cake
This is an excellent Summer dessert but I like it all year round.
Combine the gingersnaps and butter thoroughly, rubbing between fingers to do so.
Sprinkle half the crumbs in bottom of pan and pat down evenly. Set the rest of the crumbs aside.
Whip the cream cheese, yogurt, sugar, vanilla and ginger until smooth, scraping down sides.
Add the marcarpone cheese and cream and whip until the mixture is thoroughly combined and just holds peaks.
Carefully spoon half the mixture over the crust spreading out to the edges. Sprinkle half remaining crumbs over top of cheese mixture. Top with remaining cheese mixture and lastly top with the lat of the crumbs..
Tap on the counter to eliminate air bubbles. Cover with plastic wrap and refrigerate overnight.
Serve with some fresh fruit on the side as it helps to cut the richness.