Title: Lemon blueberry crunch
 Categories: Desserts, Ice cream
      Yield: 15 Servings
 
           BASE:
      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
 
  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.