1 (11 oz.) box vanilla wafer cookies, crushed

1 cup sifted powdered sugar

½ cup butter

2 eggs

1 (16 oz.) can blueberry pie filling

½ pint whipping cream, whipped

½ cup chopped pecans

Fresh blueberries, washed and dried

Spread half of the crushed wafer cookies on the bottom of an 8-by-8-inch pan. Cream sugar and butter together. Add eggs and blend in well. Carefully spread over the wafer cookies. Cover creamed mixture with pie filling. Spoon the whipped cream on top of the pie filling. Sprinkle the pecans and reserved cookie crumbs on top. Dot with fresh blueberries. Refrigerate 24 hours before serving.

Recipe courtesy of Mari J. Briggs, Sheridan, Indiana