Clementine-Gingersnap Trifles

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract, divided
• 3/4 cup heavy cream, whipped
• 10 to 12 clementines
• 1/4 cup orange marmalade
• 1 1/2 teaspoons poppy seeds
• 1 (5.25-oz.) package thin ginger cookies
• Garnishes: sliced kiwi, thin ginger cookies

1. Beat cream cheese, sugar, zest, and 1/2 tsp. vanilla at medium-high speed with a heavy-duty electric stand mixer 30 seconds or until smooth and sugar is dissolved. Fold in whipped cream, and spoon into a 1-gal. zip-top plastic bag. Seal bag, and chill 2 to 24 hours.
2. Peel clementines, and separate into segments. (Yield should be 4 cups.)
3. Microwave marmalade in a medium bowl at HIGH 20 seconds or until melted. Stir in clementine segments, poppy seeds, and remaining 1/2 tsp. vanilla. Remove and reserve 6 segments. Divide half of clementine mixture among 6 (10- to 13-oz.) glasses. Top each with 2 cookies. Repeat layers once.
4. Snip 1 corner of bag with cream cheese mixture with scissors to make a 1-inch hole. Pipe mixture onto cookies in glasses. Serve immediately, or cover and chill 2 hours. Top with reserved segments just before serving, and garnish, if desired.
5. Note: For testing purposes only, we used Anna's Ginger Thins. A 2 1/2- to 3-qt. trifle dish may be substituted for 6 (10- to 13-oz.) glasses.
6. Lightened Clementine-Gingersnap Trifles: Substitute reduced-fat cream cheese for regular cream cheese and 1 (8-oz.) container reduced-fat whipped topping, thawed, for whipped heavy cream. Decrease sugar to 1 Tbsp. Proceed with recipe as directed.

cream cheese, sugar, lemon zest, vanilla, heavy cream, clementines, orange marmalade, poppy seeds, thin ginger cookies

Taken from www.myrecipes.com/recipe/clementine-gingersnap-trifles (may not work)