Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 10
US/Metric: [convert to metric]
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)
Preparation
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 4 to 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.
