| • 15 lemon cookies, coarsely crushed (about 2 cups) |
| • 1 (21-ounce) can blueberry pie filling |
| • 1 (8-ounce) container frozen whipped topping, thawed |
| • 1 (14-ounce) can sweetened condensed milk |
| • 1 (6-ounce) can frozen lemonade concentrate, thawed |
| • Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. |
| • Spoon 1 1/2 tablespoons pie filling over cookies in each glass. |
| • Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. |
| • Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. |
| • Repeat layers once. Top evenly with remaining crushed cookies. Cover and chill 4 hours. |