Ginger Lemon Dessert Cups

Recipe Ingredients

1		Box instant lemon pudding
		Cold milk
		= (amount depends on brand of pudding,
		Check package directions)
20		Gingersnap cookies - (to 24)
3 tablespoons	45ml	Melted butter
1/2		Strawberries - sliced
2		Crystallized ginger - finely chopped
		Store bought real whipped cream in
		Canister
1		Lemon - zested

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C47) - from the TV FOOD NETWORK

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