Ingredients
- 1 package (3.4 ounces) instant lemon pudding
- 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)
Instructions
- Prepare instant lemon pudding according to package directions, using the milk
- In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form
- Fold whipped cream into prepared lemon pudding
- In 4 or 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