Lemon-Blueberry Layered Dessert


  • 15 lemon cookies, coarsely crushed (about 2 cups)
  • (21-ounce) can blueberry pie filling
  • (8-ounce) container frozen whipped topping, thawed
  • (14-ounce) can sweetened condensed milk
  • (6-ounce) can frozen lemonade concentrate, thawed


  1. Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass.
  2. Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once. Top evenly with remaining crushed cookies. Cover and chill 4 hours.
  3. Note: For testing purposes only, we used Pepperidge Farm Lemon-Nut Homestyle Cookies.


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