Ingredients Jump to Instructions ↓

  1. 1 (3.4-ounce) package instant lemon pudding mix

  2. 1 1/2 cups milk

  3. 1 cup whipping cream

  4. 12 gingersnap cookies, coarsely crushed (about 1 cup)

  5. 2 to 2 1/2 cups fresh blueberries Mint sprigs for garnish Additional blueberries for garnish

Instructions Jump to Ingredients ↑

  1. Prepare instant lemon pudding according to package directions, using 1 1/2 cups 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 4 to 6 parfait or wine 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, and serve.


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