Ginger Lemon Dessert Cups

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Heirloom Recipes

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 5 Reviews
Total Time:
10 min
Prep
10 min
Yield:
4 servings
Level:
Easy
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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

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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Newest Ratings and Reviews

Read all 5 reviews

  • on March 27, 2010

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    I have made this recipe a number of times. It is easy and I always have the ingredients on hand. Everyone has enjoyed it!! It will be on my table as Easter dessert this year!

    people found this review Helpful.
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  • on June 11, 2009

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    I love this recipe and I will definitely make it again! 0:
    I made it for my family and everyone loved it! 0:

    people found this review Helpful.
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  • on March 31, 2009

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    It was ok im not a fan of the lemon pudding maybe it i changed the flavor of the pudding i would like it better?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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