From a 2005 SL magazine comes a wonderful summer cool and refreshing dessert. The combination of blueberries and lemon just cannot be beat (unless you have a chocolate frappe to wash it down with)
15 lemon cookies, coarsely crushed (about 2 cups) (lemon cookies without icing between them, Just lemon wafer or lemon flavored sugar cookie type)* Mothers brand makes a good little lemon cookie that you could use.
1 (21 oz) can blueberry pie filling
1 (8 oz) container frozen whipped topping, such as Cool Whip, thawed
1 (14 oz) can sweetened condensed milk (such as Eagle Brand)
1 (6 oz) can frozen lemonade concentrate, thawed
Sprinkle 1 tables crushed cookies into each of 8 (8 oz) parfait glasses or all of crushed cookies reserving about 1/2 cup for topping into a 9×13 pyrex dish. Spoon 1 1/2 tables pie filling over cookies in glasses are all of can over the cookies in the pyrex dish.
Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tables into each glass or over the pie filling in pyrex if not using the individual glasses.
If using individual glasses, repeat these layers once again. Top evenly with remaining crushed cookies. Cover and chill 4 hours.