Roll wafers and spread 1/2 crumbs on bottom of 8 x 10 pan. Cream powdered sugar, butter, add eggs and beat in mixer until light colored. Spread the egg mixture over crumbs covering the bottom. Spread blueberry pie filling to top of egg mixture in the pan. Spread cool whip on top of the blueberry filling, spread nuts over the cool whip. Spread the rest of the crumbs over the top. Refrigerate 24 hours. 2 hours before serving, put in the freezer.