Lemon Blueberry Crunch Recipe - Cooking Index
Lemon Blueberry Crunch Recipe - Cooking Index
| Base | ||
| 1 | Chalet crèmes - finely | |
| Crushed - (approx 2-1/2 cups) | ||
| 1/4 cup | 49g / 1.7oz | Margarine/butter - melted |
| Filling | ||
| 1/2 | Vanilla ice cream - softened | |
| 1 | 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 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 Quick Gifts of Good Taste/Bobb1744
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