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Blueberry Cream Parfaits




Source of Recipe


Internet


List of Ingredients




1 3.4 ounce package instant lemon pudding and pie filling mix
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
fresh mint sprigs for garnish, optional

Prepare the lemon pudding according to the package directions, using the milk. In a medium bowl, with an electric mixer at medium high speed, beat the cream until soft peaks form. Fold into the prepared lemon pudding. Spoon a layer of the pudding mixture into 4 to 6 individual serving glasses. Sprinkle lightly with cookie crumbs then add a layer of blueberries. Repeat layers then finish with a layer of the pudding mixture. Cover and chill for about 30 minutes. Garnish with blueberries and mint sprigs, if desired; serve. Serves 4 to 6.


Recipe