1 (1 lb.) pkg. vanilla cream filled cookies
1 c. (1/2 pt.) whipping cream
1/2 c. butter
2 eggs (whites, slightly beaten)
1 c. Comstock blueberry pie filling
1 c. brown sugar

Crush cookies with rolling pin. Put half of crumbs into 9x13 inch Pyrex dish. Cream butter, sugar and egg yolks and beaten egg whites together. Spread over crumbs, then spread pie filling on top, then add whipped cream. Top with remaining crushed cookies. Refrigerate overnight or 24 hours.