| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Ice cream |
15 |
Servings |
INGREDIENTS
| 1 |
|
Box Chalet Cremes, finely |
|
|
Crushed (approx 2-1/2 cups) |
| 1/4 |
c |
Margarine/butter, melted |
|
|
FILLING |
| 1/2 |
ga |
Vanilla ice cream, softened |
| 20 |
oz |
Can, blueberry pie filling |
INSTRUCTIONS
BASE:
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.
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