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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blueberry-Lemon Parfait Recipe

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This recipe for Blueberry-Lemon Parfait is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3.4 ounce package instant lemon pudding
1½ cups milk
1 cup heavy [whipping] cream
12 gingersnap cookies, coarsely crushed [about 1 cup]
1 pint fresh blueberries [2 to 2½ cups]
Directions:
Directions:
Prepare instant lemon pudding according to package directions, using the milk.
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.
Repeat layers one more time, ending with the pudding.
Refrigerate, covered, for about 30 mintues.
Garnish with mint sprigs and blueberries, if desired.
Number Of Servings:
Number Of Servings:
4 to 6 servings

 

 

 

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