| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
10 |
servings |
INGREDIENTS
| 1 |
c |
Finely crushed vanilla wafers |
| 1/4 |
c |
Melted butter |
| 1/4 |
c |
Softened butter |
| 3/4 |
c |
Powdered sugar |
| 1 |
|
Egg |
| 21 |
oz |
Can blueberry pie filling |
| 1/2 |
pt |
Whipping cream |
INSTRUCTIONS
CRUST:
FILLING:
Servings: Makes one 10-in pie
DIRECTIONS: Crust: Mix together 3/4 cup crushed crumbs and butter
(reserve remaining crumbs for topping). Press into bottom of 10-inch
pie plate.
Filling: Beat butter and powdered sugar until light and fluffy. Add
egg and beat well. Spread over crumb crust. Spread can of blueberry
pie filling on top. Whip cream very stiff and spread on top of
blueberry pie filling. Sprinkle 1/4 cup reserved crumbs over top.
Refrigerate at least 1 hour before serving.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
From: Sallie Krebs
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on
Jan 30, 99
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