Blueberry and Lemon Parfait
- 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 - 2 1/2 cups)
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 one 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.
YIELD: 4 to 6 portions
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