Ginger Mascarpone Icebox Cake

by Sandy Savage
12 oz gingersnap cookie crumbs (2 1/2 cups– about 40 cookies)
5 Tbsp butter
8 oz cream cheese
2/3 cup sugar
1/2 cup minced VE Crystallized Ginger
1/2 cup plain yogurt
1/2 tsp VE Vanilla
1 lb Mascarpone cheese
1/3 cup whipping cream

1. Combine Gingersnap cookie crumbs and butter. Sprinkle approximately half of the crumb mixture into 9” pan. Set aside.
2. Mix together cream cheese, sugar, VE Crystallized Ginger, yogurt, VE Vanilla.
3. Add Mascarpone Cheese and whipping cream. Whip until mixture holds peaks.
4. Spoon half the mixture over the crumb crust. Cover with half of the remaining crumbs. Repeat. Cover and refrigerate overnight.