Lemon Blueberry Crunch
Ingredients| 1 base: 1 box chalet cremes, finely 1 crushed (approx 2-1/2 cups) 1/4 cup margarine/butter, melted 1 filling 1/2 gal vanilla ice cream, softened 20 oz can, blueberry pie filling |
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Reserve 1/4 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.
Servings:
15
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