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
- Reserve 1/4 cup crushed cookies for topping.
- In large bowl combine remaining crushed cookies and margarine; mix well.
- Press lightly in bottom of 13x9-inch pan.
- Refrigerate 10 to 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 to 15 minutes before serving.
margarine, vanilla ice cream
Taken from recipeland.com/recipe/v/lemon-blueberry-crunch-47624 (may not work)