This recipe left us with just one word: yum.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (220g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 329 | ||
Calories from Fat: 78 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 9mg | 3 % | |
Sodium 403mg | 14 % | |
Potassium 379.4mg | 10 % | |
Total Carbohydrate 57.9g | 17 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 54.8g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
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