Post by chief_cook2 on Apr 23, 2003 13:29:41 GMT -6
4 to 6 servings
1 package (3.4 ounces) 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, or a 1-quart serving bowl. 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.