Lemon Blueberry Frozen Crunch Cake

Steps

• 1

  Preheat oven to 350ºF. 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.
• 2

  In a large mixing bowl, add the softened ice cream and stir in the lemon extract. Stir in the frozen blueberries.
• 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.
• 4

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