Fresh Berry And Lemon Parfait - cooking recipe

Ingredients

1 (3 1/2 ounce) package instant lemon pudding mix
1 1/2 cups 2% low-fat milk
1 cup Cool Whip Lite, frozen and thawed
12 gingersnap cookies, coarsely crushed (about 1 cup)
2 cups fresh raspberries (or mix with strawberries and blueberries)

Preparation

In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding.
In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined.
Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes.
Garnish with mint sprigs and some berries, if like.