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
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.
