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Lemon Blueberry Crunch

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Submitted by Adel

YIELD

1 cake

PREP

15 min

COOK

0 min

READY

4 hrs

Ingredients

Base
¼ 59
CUP ML MARGARINE
melted
1 1
BOX BOX COOKIES AND CREME BAR
crushed *
Filling
½ 1.9
GALLON L VANILLA ICE CREAM
softened *
20 578
OUNCES 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 13×9-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 119 94% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 160mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 11% Vitamin C 0%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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