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U.S. Highbush Blueberry Council

Blueberry Parfait
Blueberry Lemon Parfait - retouched

This Blueberry Parfait recipe combines layers of fresh blueberries, a decadent combination of lemon pudding folded with fresh whipped cream, and crunchy, spicy gingersnap cookies. Make these Blueberry Parfaits ahead of time, keep them in the fridge, and serve them with a fresh sprig of mint for an easy and impressive treat.


  • 1 package (3
  • 4 ounces) instant lemon pudding
  • 1-½ cups milk
  • 1 cup heavy (whipping) cream
  • 12 (about 1 cup) gingersnap cookies, coarsely crushed
  • 1 pint (2 to 2-½ cups) fresh blueberries


  1. Prepare instant lemon pudding according to package directions, using the milk
  2. In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form
  3. Fold whipped cream into prepared lemon pudding
  4. In 4 or 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture
  5. sprinkle lightly with cookies and a layer of blueberries
  6. Repeat layers one more time, ending with the pudding
  7. Refrigerate, covered, for about 30 minutes
  8. Garnish with mint sprigs and blueberries, if desired

Quick notes

Yield: 4 to 6 portions
Per portion: 320 calories, 37.5 g carbohydrate, 18 g total fat, 10.8 g saturated fat

Number of servings (yield): 6

Recipe: Blueberry Parfait