1 (16 ounce) package blueberry brownies mix
1/4 cup white sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1 (8 ounce) can evaporated milk
Microwave blueberries and brownies in microwave for 3 minutes or until crisp. Drain balls and cool them on a rack.
Combine blueberry margarine and sugar in a small saucepan. Let them sit in refrigerator for about an hour. Stir in flour, baking powder, baking soda and salt. Heat on low heat over low heat for 2 minutes.
Before assembling blueberry brownies: Make a slit in each piece of fruit to make a hinge. Place a marshmallow cream pie crust on each piece of fruit and sandwich underneath. Chop off fruit and place inside a greased 9-inch pie pan. Crush lemon zest and pour over fruit. Cover with chocolate frosting and lemon fudge sauce. Chill until serving.
Spoon lemon fudge sauce over top green brownies before serving. Serve warm.