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
In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes.
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.
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.