Lemon blueberry crunch
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Chalet Cremes, finely | |
| Crushed (approx 2-1/2 cups) | ||
| ¼ | cup | Margarine/butter, melted |
| FILLING | ||
| ½ | gallon | Vanilla ice cream, softened |
| 20 | ounces | Can, blueberry pie filling |
Directions
BASE:
Reserve ¼ cup crushed cookies for topping. In large bowl combine remaining crushed cookies and margarine; mix well. Press lightly in bottom of 13 x 9-inch pan. Refrigerate 10-15 minutes. Spread half of the ice cream in prepared pan. Spoon pie filling over ice cream layer. Top pie filling with remaining ice cream; sprinkle with reserved crumbs. Cover; freeze at least 2 hours or until firm. If frozen overnight, let stand at room temperature 10-15 minutes before serving.