Lemon Blueberry Crunch
Yield
1 cakePrep
15 minCook
0 minReady
4 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| ¼ | cup |
margarine
melted |
|
| 1 | box |
cookies and creme bar
crushed |
* |
| Filling | |||
| ½ | gallon |
vanilla ice cream
softened |
*
|
| 20 | ounces |
blueberry pie filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 59 | ml |
margarine
melted |
|
| 1 | box |
cookies and creme bar
crushed |
* |
| Filling | |||
| 1.9 | l |
vanilla ice cream
softened |
*
|
| 578 | ml/g |
blueberry pie filling
|
* |
Directions
Reserve ¼ 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.
