1 1/2 c. graham cracker crumbs
1/3 c. butter
1 sm. lemon instant pudding
2 c. milk
2 c. non-dairy whipped topping
1/2 c. sour cream
1 1/2 c. fresh or frozen blueberries
2 tsp. cornstarch
1/4 c. sugar

Make crust using crumbs and butter. Press into 6 1/2" x 10" Pyrex dish. Prepare pudding using 2 cups milk, pour on crust. Whip sour cream and whipped topping, spread on top of pudding. Last, make a blueberry sauce with last 3 ingredients. Be sure to dissolve cornstarch in 1/2 cup water first, then add blueberries and sugar. Simmer about 10 minutes after bringing to a boil. Pour over last layer of topping. Serves 6. You could use canned blueberry pie filling.