Light Blueberry Dessert

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

• Ready In: 30 mins
• Serves: 12

Ingredients

• 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

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.