Blueberry Buttercream Torte
CRUST:
1 cup finely crushed vanilla wafers
1/4 cup melted butter
FILLING:
1/4 cup softened butter
3/4 cup powdered sugar
1 egg
1 21 ounce can blueberry pie filling
1/2 pint whipping cream
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. |