BLUEBERRY LEMON HEAVEN IN A CUP

Steps:

• 1. Place the 3/4 cup milk in a medium saucepan along with the 3 tablespoons of sugar. Bring to a boil.
• 2. In a bowl, lightly beat egg yolks and add the cornstarch, 2 Tablespoons sugar and 1/4 cup milk and mix.
• 3. Pour the hot milk into the egg yolk mixture & whisk together, then return all to the saucepan. Over medium heat whisk constant until mixture thickens.
• 4. Once thickened, turn heat down and whisk in the cream cheese, lemon juice, lemon zest and vanilla, until pudding is smooth. Remain on heat for another minute or so.
• 5. Pour pudding into a dish and place plastic wrap directly onto pudding to keep it from forming a skin. Place in refrigerator and chill for a few hours.
• 6. Make your blueberry sauce: In a small saucepan, place your blueberries. Mix the cornstarch, sugar and cinnamon in a bowl. Pour the mixture over the blueberries and then add the water. Bring to a boil, then lower the heat and simmer until thickened and sauce becomes clear. About 4 - 5 minutes. ( if too thick, just add more water until you get the desired thickness.) Set aside to cool.
• 7. Assembly: Get a tall clear glass, wine glass or miniature parfait cups and place a few dollops of pudding in the bottom of glass. I used a baggie for the pudding and cool whip, to squeeze into the cups for a neater presentation. Next, some blueberry sauce, whipped cream, cookie crumbs then repeat the steps, until you get your glass as full as you want it.
• 8. Top with fresh blueberries, cookie crumbs and whipped cream. This photo is missing a bite...Lol