Ginger Lemon Dessert Cups

• 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.
2. Grind gingersnaps in food processor into crumbs.
3. Remove bowl from processor and take out blade.
4. Add butter to the food processor and stir to moisten the crumbs.
5. 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".
6. Add a few slices of strawberries to each bowl.
7. Fill each dish with lemon pudding and top with a few more sliced berries and chopped crystallized ginger.
8. Add a whip cream rosette to each dessert and garnish with lemon zest.

lemon pudding, milk, cookies, butter, strawberries, ginger, canister, lemon

Taken from www.foodnetwork.com/recipes/rachael-ray/ginger-lemon-dessert-cups-recipe.html (may not work)