I’ve got a bad case of procrastinator-itis…
1/4 cup mascarpone cheese, room temperature
2 tablespoons Amaretto
2 teaspoons honey
1/2 cup heavy cream
In small glasses, layer about half the gingerbread cake crumbs, pressing down slightly. Pipe whipped cream over the top of the cake, sprinkle with sliced almonds. Add another layer of gingerbread cake using remaining crumbles. Press down slightly. Pipe final layer of whipped cream over the cake. Sprinkle with sliced almonds. (There may be whipped cream left over, depending on size of glasses.)
Refrigerate for at least 1 hour before serving. Can be made ahead several hours or even overnight.
Simple, ridiculously good, and you get away with using boxed cake mix. What more could you want in a holiday dessert?