Ingredients: 1 jar E&V Mandarin Pumpkin Marmalade 8 ounces cream cheese 8 ounces Mascarpone cheese 7 ounces ginger snaps 1 cube butter (1/4 pound) 9 inch glass pie dish
Preparation & Cooking Instructions: With a mixer using the paddle attachment, blend together E&V Mandarin Pumpkin Marmalade, cream cheese and Mascarpone cheese until light and fluffy. Grind ginger snaps in a food processor or place ginger snaps in a sturdy ziplock bag and crush with a rolling pin or other sturdy object. Melt butter and mix with crushed ginger snaps until well incorporated. Evenly press crumb mixture in glass dish, and gently spread mousse mixture over crust. Chill for a few hours and serve. Serves 6 to 8
Tressa's Tip: For a healthier dessert, omit the butter, place mousse in individual dessert glasses and top with crumbled ginger snaps.