When summer is heating up these little no bake cuties will keep you cool in the kitchen.

Makes 4 individual servings. Requires 2-3 hours chilling time.

Ingredients

• 4 Tbsp. butter, melted
• 20 gingersnap cookies, crushed (approximately one cup)
• 1/2 cup marshmallow fluff
• 2 Tbsp. Cointreau, or other orange liqueur
• 2 Tbsp. orange juice, fresh squeezed
• 2 Tbsp. orange zest, divided (note: it’s easier to zest the orange before juicing)
• 1 cup heavy whipping cream

Instructions

1. Gather four wide mouth pint sized mason jars. You’ll only need the glass jars, not the lids.
2. In a small saucepan over low heat, melt 4 Tbsp. (half a stick) of butter. Set aside to cool.
3. Using a food processor, pulse to crush the cookies into fine crumbs. Or place 20 – 25 cookies in a Ziploc bag and crush with a rolling pin. (I used Anna’s Ginger Thins, a little more than half of the box.)
4. Mix the gingersnap cookie crumbs and the melted butter in a medium bowl until thoroughly combined. Place 3 Tbsp. of crumb mixture in the bottom of each mason jar and press down firmly to set (I used the bottom of a small juice glass to press down). Reserve remaining crumb mixture for topping. Place jars in refrigerator while preparing the pie filling.
5. Using a mixer with the whisk attachment, mix 1/2 cup marshmallow fluff, 2 Tbsp. of Cointreau and 2 Tbsp. of orange juice until combined. Set aside.
6. Using a mixer with the whisk attachment, whip the heavy cream until soft peaks (3-4 minutes). Fold in 1 Tbsp. orange zest.
7. Fold the marshmallow mixture gently into the cream mixture.
8. Spoon the marshmallow cream mixture gently into the mason jars on top of the crumb mixture.
9. Sprinkle tops of pies with reserved crumbs and orange zest, if desired.
10. Freeze for 2-3 hours to set.
11. Remove from freezer 15 minutes before serving.
12. Enjoy!