4 cups heavy cream
1/4 cup confectioners' sugar
2 tbsp pomegranate molasses -or- 2-4 Tbsp pumpkin pie filling
15 gingersnap cookies (we used more!)
Salted Caramel Sauce:
1 cup sugar
1/2 cup water
1/2 stick butter
2 tsp kosher salt
Begin by whipping cream with confectioners' sugar until you get soft peaks. Add pomegranate molasses or pumpkin pie filling and stir 2 times gently to combine and just streak the pomegranate or pumpkin through the cream.
Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces. To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps, and finally cream again. Use an off-set spatula or the back of a knife to flatten the tops. Set in the freezer for 45 to 60 minutes to freeze. Run a knife around the edges when set and invert onto a plate.
Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat. Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine. Remove from heat and drizzle over semi-freddo cookies and cream.