Lemon Blueberry Crunch

• 1/4 cup margarine melted
• 1 box cookies and creme bar crushed
• 1/2 gallon vanilla ice cream softened
• 20 ounces blueberry pie filling

1. Reserve 1/4 cup crushed cookies for topping.
2. In large bowl combine remaining crushed cookies and margarine; mix well.
3. Press lightly in bottom of 13x9-inch pan.
4. Refrigerate 10 to 15 minutes.
5. Spread half of the ice cream in prepared pan.
6. Spoon pie filling over ice cream layer.
7. Top pie filling with remaining ice cream; sprinkle with reserved crumbs.
8. Cover; freeze at least 2 hours or until firm.
9. If frozen overnight, let stand at room temperature 10 to 15 minutes before serving.

margarine, vanilla ice cream

Taken from recipeland.com/recipe/v/lemon-blueberry-crunch-47624 (may not work)