Lemon Blueberry Crunch

1. 1

   Reserve 1/4 cup crushed cookies for topping.

2. 2

   In large bowl combine remaining crushed cookies and margarine; mix well.

3. 3

   Press lightly in bottom of 13x9-inch pan.

4. 4

   Refrigerate 10 to 15 minutes.

5. 5

   Spread half of the ice cream in prepared pan.

6. 6

   Spoon pie filling over ice cream layer.

7. 7

   Top pie filling with remaining ice cream; sprinkle with reserved crumbs.

8. 8

   Cover; freeze at least 2 hours or until firm.

9. 9

   If frozen overnight, let stand at room temperature 10 to 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.