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Mascarpone Lemon Icebox Parfaits

1/2 cup purchased lemon curd 1 tablespoon honey 1 cup whipping cream 1 container (8 ounces) Wisconsin mascarpone cheese 1-1/2 cups crisp ginger snap cookies (about 28), crushed 8 ounces (about 1 cup) strawberries, washed, hulled and sliced

In a mixing bowl, beat lemon curd and honey together until smooth and creamy. Using mixer, beat fluid whipping cream into curd mixture until smooth. Add mascarpone and beat just until thickened. Do not overbeat. In individual parfait glasses, layer ginger snap crumbs, lemon mascarpone cream and strawberries; repeat layers, using all ingredients. Refrigerate at least 2 hours before serving.