7 oz. vanilla wafers, crushed (reserve 1/2 c. crumbs for top)
3 eggs, separated
12 oz. whipping cream
1 c. butter, softened
1 1/2 c. powdered sugar
1 can blueberry pie filling

Spread vanilla wafers in bottom of buttered 9 x 13 pan. Cream butter, powdered sugar, and 3 egg yolks. Beat the 3 egg whites until very stiff; add whites to creamed mixture a little at a time; spread mixture over crumbs; spread blueberry filling over cream mixture. Spread whipping cream over blueberry layer, refrigerate 24 hours. Add a package of stabilizer to whipping cream-cream stays nicer.