Light Blueberry Dessert

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 2 cups skim milk
• 1 teaspoon vanilla
• 30 g fat-free sugar-free instant vanilla pudding mix (1 package)
• 4 cups frozen blueberries
• 4 tablespoons Splenda granular (or to taste)
• 3 tablespoons cornstarch
• 3/4 cup water, divided
• 1 1/2 teaspoons cinnamon, divided

1. Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
2. Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
3. Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well.
4. Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.

graham cracker crumbs, butter, milk, vanilla, sugar, frozen blueberries, splenda, cornstarch, water, cinnamon

Taken from www.food.com/recipe/light-blueberry-dessert-274768 (may not work)