1/2 cup unsalted butter, softened 3 cups Trader Joe’s Triple Ginger Cookies 1 8 oz. bottle Trader Joe’s Heavy Cream 1 jar Trader Joe’s Lemon Curd 1 pint blueberries Rinse and drain berries, set aside. Crush cookies into crumbs and combine crumbs with butter. Press mixture into 9-inch pie dish for pie crust. Beat heavy cream until stiff peaks form. Fold in lemon curd. Pour filling into pie crust and refrigerate for an hour. Place blueberries on top. Refreshingly delicious summer treat!!