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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.


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
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.
sandyu42
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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.