Frosty Orange Cream Cheese Cups

• 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 cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

cookies, butter, cream cheese, sugar, heavy whipping cream, orange marmalade, white baking chocolate, pistachios

Taken from www.tasteofhome.com/recipes/frosty-orange-cream-cheese-cups/ (may not work)