Fresh Blueberry and Lemon Parfait

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Amount per serving
Daily Value %*
Total Fat18g28%
Saturated Fat11g55%
Total Carbohydrates38g13%


  • 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)


  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

About This Recipe

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