1. Prepare pudding, using 2 cups of milk, following package directions. Stir in crystallized ginger. Grate lemon zest; squeeze lemon and measure 1 tablespoon juice. When pudding is done, stir in zest and juice. Chill for 5 minutes.
2. Meanwhile, in a small bowl, mix cookie crumbs, butter and brown sugar together until well blended.
3. To serve, place about 2 tablespoons of the crumb mixture in the bottom of an 8-ounce dish or martini glass. Top with 1/4 cup of pudding and about 8 blueberries. Repeat layering. Assemble 3 more parfaits using the remaining ingredients.
4. Whip heavy cream and confectioners sugar to soft peaks. Dollop sweetened whipped cream on top of each parfait.