Ginger Snap Pumpkin Icebox Cake

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

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