Recipe: Fresh Blueberry and Lemon Parfaits (using gingersnaps)

FRESH BLUEBERRY AND LEMON PARFAITS

1 (3.4 ounces) package 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)
Mint sprigs

Prepare instant lemon pudding according to package directions, using the milk; set aside.

In a medium bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding.

In either 4 to 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 (reserve a few blueberries for garnishing, if desired). Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes.

TO serve, garnish with mint sprigs and blueberries, if desired.

Makes 4 to 6 portions
Source: North American Blueberry Council