Ginger Lemon Dessert Cups
By á-174942
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Ingredients
- 1 box instant lemon pudding
- Cold milk (amount depends on brand of pudding, check package directions)
- 20 gingersnap cookies - (to 24)
- 3 tablespoons melted butter
- 1/2 pint strawberries sliced
- 2 pieces crystallized ginger finely chopped
- Store bought real whipped cream in
- canister
- 1 lemon zested
Details
Servings 4
Preparation
Step 1
Mix pudding to package directions and let stand 5 minutes. Grind gingersnaps in food processor into crumbs. Remove bowl from processor and take out blade. Add butter to the food processor and stir to moisten the crumbs.
Pour crumbs into 4 small glass bowls and press the crumbs up the sides of the bowls, lining each dish with a ginger snap "crust". Add a few slices of strawberries to each bowl. Fill each dish with lemon pudding and top with a few more sliced berries and chopped crystallized ginger. Add a whip cream rosette to each dessert and garnish with lemon zest.
This recipe yields 4 servings.
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