Serves: 6

* See note below.

* "Don't use the instant pudding, but use the kind you have to cook. This recipe gives you a good way to use up broken cookies! Gingersnaps go well with the lemon cream, too." 1. Place in a 2-quart glass measuring cup or 1 1/2 -quart microwavable casserole, 2/3 cup water, 1/3 cup sugar, 1 box (3 oz.) lemon regular pudding and pie filling mix, and 1 large egg. Stir with a wire whisk or fork until very well blended. 2. Add 1 1/2 cups water. Stir until well blended. 3. Microwave, uncovered, at 100% power (700 watts) for 3 minutes. Stir with whisk or fork until well blended. Microwave, uncovered, at 100% power 2 to 2 1/2 minutes longer or until it becomes thick, shiny and smooth when stirred. Use hot pads to remove from microwave oven and place on a heatproof surface.

4. Cut into small pieces 2 packages (3 oz. each) softened cream cheese.

Stir into cooked mixture. Cover with foil and wait for 1 minute. Uncover and stir mixture until cream cheese is melted and no lumps or white streaks remain.

5. Place in a sandwich-size plastic bag 6 medium chocolate chip cookies.

Squeeze air out of bag before sealing closed. With your fingers, crush cookies to make crumbs. You will need about 1/2 cup crumbs.

6. To make parfaits, use six parfait glasses or, if you don't have them, use dessert dishes.

In each glass, spoon in about 1/4 cup of the lemon cream. Sprinkle with about 1 tablespoon cookie crumbs. Add another 1/4 cup of lemon cream. Sprinkle the top with a few more crumbs.

7. Place in the refrigerator. Wait for 30 minutes so mixture can chill.

More Recipes from the More From Your Microwave Cookbook:
Cookies And Cream Parfaits
Dream Boat
Easy-does-it Apple Crisp
Grandma's Bread Pudding
Honey Nut Ice Cream
Peach Delight
Rich Custard Ice Cream
Yummy Baked Apples