Ginger Lemon Dessert Cups |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adapted from Rachael Ray's Get Togethers. Ingredients:
1 (3 1/2 ounce) box instant lemon pudding |
2 cups cold milk |
20 -24 gingersnap cookies |
3 tablespoons butter |
1/2 pint strawberry, sliced |
2 tablespoons crystallized ginger, finely chopped |
whipped cream |
1 lemon, zest of |
Directions:
1. Mix pudding and milk and let stand 5 minutes.
2. Gring gingersnaps in food processor into crumbs. Remove bowl from processor and take out blade. (You can do the same thing with a zip lock bag and a rolling pin.).
3. Add butter to the food processor and stir to moisten the crumbs. Pour crumbs into 4 small glass bowls and press crumbs up the sides.
4. Add a few slices of strawberries to each bowl.
5. Fill each dish with lemon pudding and top with more berries and crystallized ginger.
6. Add whipped cream on top and garnish with lemon zest.
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