1 c. butter
3 c. powdered sugar
4 eggs
3 c. finely crushed vanilla wafers
2 cans blueberry pie filling
2 c. whip cream with 1 level tbsp. sugar added

Cream butter and sugar. Add egg one at a time. Beat thoroughly. Place 2-3 cups crushed wafers on the bottom of a buttered 13 x 9 inchpan. (Save some to sprinkle over whip cream). Spread butter mixture over crumbs. Top with pie filling and cover with whipped cream. Refrigerate. Best made the day before.