Ginger Snap Pumpkin Icebox Cake

Ingredients: 72 Ginger Snap cookies (I used Nabisco),8 ounces canned pumpkin puree (I used Libby’s. Not pumpkin 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
Instructions:

1. In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.
2. 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.
3. 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.
4. 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.
5. Spread a layer of the pumpkin cream over the cookies evenly.
6. Place another layer of cookies on top of the cream and continue layering the cream and cookies until you reach 6 cookie layers.
7. Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
8. Before serving, whip the remaining cream and sugar until soft peaks form.
9. Spread the whipped cream over the top of the cake and serve immediately.

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