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U.S. Highbush Blueberry Council

Fresh Blueberry and Lemon Parfait


  • 1 package (3.4 ounces) instant lemon pudding
  • 1-½ cups milk
  • 1 cup heavy (whipping) cream
  • 12 gingersnap cookies, coarsely crushed (about 1 cup)
  • 1 pint fresh blueberries (2 to 2-½ cups)


  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

Number of servings (yield): 6


Per Portion:

320 calories

37.5 g carbohydrate

18 g total fat

10.8 g saturated fat

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