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lemon-blueberry frozen crunch cake

www.tablespoon.com
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Prep Time: 10 minutes

Total: 3 hours, 30 minutes

Servings: 6

Cost: $5.04 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 350°F. Place the Nature Valley™ granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.

Step 2

In a large mixing bowl, add the softened ice cream and stir in the lemon extract. Stir in the frozen blueberries.

Step 3

Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.

Step 4

Let the dessert sit for about 5 minutes after removing from the freezer to soften, then cut into squares and serve.

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