Ginger Lemon Dessert Cups (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 box instant lemon pudding |
cold milk, amount depends on brand of pudding, check package directions |
20 to 24 gingersnap cookies |
3 tablespoons melted butter |
1/2 pint strawberries, sliced |
2 pieces crystallized ginger, finely chopped, for garnish |
store bought real whipped cream in canister |
1 lemon, zested |
Directions:
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.
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