Steps
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1In 2-quart saucepan, beat milk and pudding mix with wire whisk until well blended. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir in gingerroot.
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2Into 4 dessert cups or small bowls, pour pudding mixture. Cool completely, about 30 minutes.
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3Meanwhile, in small bowl, mix peaches, blueberries and brown sugar. Let stand 15 minutes or refrigerate until serving.
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4To serve, top pudding with fruit mixture.