These bite-sized frozen treats will cool you down during the dog days of summer.
—ROXANNE CHAN ALBANY, CA
PREP: 35 MIN. + FREEZING • MAKES: 2 DOZEN
1 1/4 cups crushed gingersnap cookies (about 25 cookies)
5 tablespoons butter, melted
4 ounces cream cheese, softened
2 tablespoons confectioners’ sugar
2 tablespoons plus 1/2 cup heavy whipping cream, divided
1/2 cup orange marmalade
4 ounces white baking chocolate, chopped
1/3 cup salted pistachios, chopped
1. In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini muffin cups. Freeze 20 minutes.
2. In a small bowl, beat cream cheese, confectioners’ sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set.
3. In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over the cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve cups frozen.