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.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4|
|Calories from Fat: 256 (44%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 83.3mg||26 %|
|Sodium 716.1mg||25 %|
|Potassium 338.7mg||9 %|
|Total Carbohydrate 80.6g||24 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 77.3g|
|Protein 5.7g||8 %|
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Calories per serving: 587
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