3-Ingredient Gingersnap Icebox Cake
['2 cups heavy cream', '42 gingersnap cookies (about 10 ounces), divided', '3/4 cup orange marmalade', 'divided']
Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you’ll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.
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