Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
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.
Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.