Total Time
30mins
Prep 30 mins
Cook 0 mins

A light dessert my husband likes. I like to top it with a dab of light Cool Whip.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

I served this dessert New Year's Day for dinner - my mother has to watch her sugar; I am NOT allowed sugar, and my husband DOES NOT need it. My husband liked it; he devoured it over New Year's Day and January 2/08. I used two cups of raspberries and two of blueberries. It worked out fine. The only comment I had from my "eating public" was that there should have been more pudding. Next time, I will try two packs of pudding. Yolanda

sewcrazy5200 January 03, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a