Lemon Blueberry Crunch Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
BASE:,
1 Box: Chalet Cremes, finely
Crushed, approx 2-1/2 cups
1/4 cup: Margarine/butter, melted
FILLING,
1/2 gallon: Vanilla ice cream, softened
20 ounce: Can, blueberry pie filling
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp