Ginger Lemon Dessert Cups

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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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


  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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