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Blueberry And Lemon Parfait
Desserts

Blueberry And Lemon Parfait

Yields:
4 - 6 portions

Ingredients

 

  • 1 package (3.4 ounces) instant lemon pudding
  • 1-1/2 cups milk
  • 1 cup heavy (whipping) cream
  • 12 gingersnap cookies, coarsely crushed (about 1 cup)
  • 1 pint fresh blueberries (2 to 2-1/2 cups)

 

Directions

Prepare instant lemon pudding according to package directions, using the milk. In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding. In 4 or 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.

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