Lemon Blueberry Icebox Cake

Ingredients:

1 box (230 g) Valley Crunchy Granola Bars, crush to coarse crumb
125 ml flour
75 ml (1/3 cup) firmly packed golden brown sugar
90 ml (6 tbsp.) unsalted butter, melted
750 ml (3 cups) vanilla ice cream, softened
10 ml (2 tsp.) lemon extract
175 ml (3/4 cup) frozen blueberries

Steps:

1. Preheat the oven to 180°C (350°F). Place Nature Valley™ Granola Bars in a food processor and blend until coarse crumbs form. In a large bowl, combine crumbled granola bars, flour, brown sugar and melted butter and mix well. Spread the mixture on a baking sheet lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture on the bottom of a 20-cm (8-inch) baking dish. Reserve the other half of the crumbs.
2. In a large bowl, pour the softened ice cream and stir in the lemon extract. Stir in frozen blueberries.
3. Pour the mixture over the crumbled bars in a 20-cm (8-inch) baking dish. Sprinkle remaining crumbs on top, cover with foil and freeze for at least 3 hours.
4. Let the dessert stand for about 5 minutes after removing it from the freezer to soften, then cut into squares and serve.
   Enjoy !