Lemon Blueberry Crunch Recipe

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Lemon Blueberry Crunch Ingredients

1 base:
1 box chalet cremes, finely
1 crushed (approx 2-1/2 cups)
1/4 cup margarine/butter, melted
1 filling
1/2 gal vanilla ice cream, softened
20 oz can, blueberry pie filling

A Recipe for
Lemon Blueberry Crunch

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This Recipe for Lemon Blueberry Crunch is one of thousands in the Recipes-to-go Fruit Cookbook.

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Lemon Blueberry Crunch Recipe
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
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This is a recipe for Lemon Blueberry Crunch from the recipe cookbook of Recipes-to-go (Fruit)

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis, "Garfield"

Lemon Blueberry Crunch

Fish, to taste right, must swim three times - in water, in butter, and in wine.
Polish Proverb

Lemon Blueberry Crunch Directions

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.

Serves: 15

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Lemon Blueberry Crunch Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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