Yield: 1 Servings
|7 ounces||Vanilla wafers, crushed|
|1½ cup||Powdered sugar|
|3 \N||Eggs, separated|
|1 can||Blueberry pie filling|
|16 ounces||Cool Whip|
Spread half wafer crumbs in a 9x13" buttered glass pan; reserve remaining crumbs for topping. Cream butter with sugar; beat until creamy. Add egg yolks to the mixture, one at a time, beating well after each. In separate bowl, beat egg whites until stiff peaks form.
Add egg whites to cream mix, a little at a time. Spread mixture over crumbs. Spread berries over cream mix. Spread Cool Whip over top of all. Sprinkle with remaining crumbs. Refrigerate for 24 hours before serving.