Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 7 ounces | Vanilla wafers, crushed |
| 2 tablespoons | Butter |
| 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.
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