Pour the Lucky Leaf® Premium Apple Fruit Filling & Topping into a medium bowl, and mash with a potato masher to break up. Stir in the cranberries and salt. Set aside.
In a large bowl, add the mascarpone. Beat with a hand mixer (or a stand mixer) to loosen it. Beat in the molasses, then gradually the cream. Once cream is incorporated, beat on high speed until the mixture holds medium-stiff peaks. Fold in the lemon zest.
Spread just enough of the cream mixture on the bottom of a 9" x 13" pan (about ½ c.) to hold the cookies in place. Arrange gingersnaps in a layer (approximately 30–35 cookies) in the pan. Top with one-third of the remaining cream mixture, spreading evenly. Then top with one-half of the fruit mixture, spreading this evenly as well. Repeat with another layer of gingersnaps, cream and fruit. Then finish with one more layer of gingersnaps and the remaining cream. Cover with plastic wrap, and refrigerate for at least 4 hours (preferably overnight) before serving.
What others are saying about this recipe
I can never resist any dessert with dried cranberries!
I Love Anything That’s Easy And Fast!
Amazing cake! I love all things simple and delicious!!