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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Lemon Blueberry Crunch Recipe
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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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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Lemon Blueberry Crunch

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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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