12 cups ginger cookies, crushed
1 stick butter, melted
1 cup marscapone cheese
1/2 cup heavy cream
2 tablespoons honey
juice of 1 lime
3 cups fresh raspberries or strawberries
Make the crust: Combine cookies and melted butter, then press into the bottom of an 8-inch quiche pan with a removable bottom. Chill crust at least 30 minutes.
Make the filling: In a small bowl, whip the cream until it holds soft peaks. Add the marscapone, mixing well until smooth. Fold in honey, lime juice, and raspberries, reserving about 1/2 cup berries for garnish.
Spoon the berry/cream mixture into the prepared crust, smoothing the surface with a spatula. Chill at least 3 hours, top with reserved berries, and serve.