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Fresh Blueberry And Lemon Parfait
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Delicious and light, it's a perfect sweet treat. The blueberries combined with the tart lemon pudding and sweetness of the gingersnap cookies makes this dish really pop and come to life.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 package (3.4 ounce size) instant lemon pudding
1 1/2 cup milk
1 cup heavy whipping cream
12 gingersnap cookies, coarsely crushed
1 pint fresh blueberries
directions
Prepare instant lemon pudding according to package directions, using the milk.
In a medium bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding.
In either individual serving glasses, spoon a layer of the pudding mixture, then 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.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
July 3, 2012
Looking for an easy, delicious, and gorgeous dessert? Look no more. Using instant pudding makes this recipe a snap. The layers of pudding, blueberries and sweet gingersnap cookies make a very attractive presentation. I used large shot glasses for the parfaits but you can make this in regular parfait glasses or even in a trifle dish. I chilled the pudding mixture and put it into a pastry bag to pipe into the narrow shot glasses.