 |
 Lemon Blueberry Parfaits by Meredith Foster is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License. |
Ingredients:
- One small pkg (3.4 or 3.5 oz) instant lemon pudding and pie filling
- 1 ½ cups whipped topping, divided
- 2 cups cold milk
- ½ cup fresh blueberries
- ¾ pkg (about 21) Savannah Smiles lemon cookies. Leave 8 or 9 whole cookies to decorate desserts with, and crush the remaining 12 cookies into cookie crumbs.
Directions:
- Prepare lemon pudding as directed: With a whisk or an electric mixer, blend together the pudding mix and 2 cups milk, on low speed for about 2 minutes. Let set for 5 minutes.
- In a separate bowl, stir together with a spoon, 1 cup pudding and ½ cup whipped topping.
- Using 2 to 4 clear dessert cups, layer the ingredients into each cup as follows:
- Lemon pudding
- Cookie crumbs
- Pudding/whipped topping mixture
- Blueberries
- Lemon pudding
- Cookie crumbs
- Pudding/whipped topping mixture
- Blueberries
- Whipped topping
- Top with a blueberry and cookie crumbs
- Just before serving, insert 2 or 3 whole cookies near the edges
Refrigerate until ready to serve.
Note: Recipe makes 2 to 4 servings, depending on the size of your dessert cups. Clean stemmed glasses, such as wine glasses, make for a great presentation.
*Recipe provided by littlebrowniebakers.com.
Note: Recipe makes 2 to 4 servings, depending on the size of your dessert cups. Clean stemmed glasses, such as wine glasses, make for a great presentation.
*Recipe provided by littlebrowniebakers.com.
