Lemon Blueberry Crunch

No-bake frozen dessert that comes together in 15 minutes and only needs a freezer. Crushed cookies-and-cream bars mixed with melted margarine press into a 13×9 pan as the crust, then softened vanilla ice cream goes on in two layers with a thick band of blueberry pie filling sandwiched between. Reserved cookie crumbs get sprinkled on top for that namesake crunch.

Freezes firm in about 2 hours. Kids can help with every step. No oven, no standing at the stove, no fussing with tempering custards or stabilizing creams.

Serve squares straight from the freezer, or let the pan sit out for 10 to 15 minutes to soften slightly if it’s been frozen overnight. A classic church-basement potluck dessert from the vintage Nabisco recipe card era.

Kitchen Tips

• Soften the ice cream on the counter for 10 minutes before spreading. Rock-hard ice cream tears the cookie crumb base when you try to push it around.
• Press the crumbs lightly, not firmly. Over-packing turns the crust into a tooth-breaking slab once frozen.
• Cover the pan well with plastic wrap and foil before the long freeze. Ice cream picks up freezer odors fast.
• Warm the knife under hot water and wipe dry before cutting. Clean squares come out only when the blade melts through rather than drags.

Variations

• Swap blueberry pie filling for cherry, strawberry, or raspberry for a different fruit profile.
• Use crushed Oreos or graham crackers in place of cookies-and-cream bars.
• Stir a tablespoon of lemon zest into the softened ice cream before layering to earn the ‘lemon’ in the title.