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.