Frosty Orange Cream Cheese Cups

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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