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.