14 whole graham crackers
1 pkg. vanilla instant pudding
1 c. thawed Cool Whip
2 c. blueberries
1/2 c. water (delete if berries are frozen)
1/4 c. sugar
2 tbsp. cornstarch, 2 tbsp. water

In medium saucepan, put berries, water, and sugar. Stir. Bring to a boil. Simmer for 3 minutes. Thicken with cornstarch mixed with water. Let stand until cool. Line 9 inch square pan with graham crackers. Prepare pudding mix and let stand 5 minutes. Blend in Cool Whip. Spread half of pudding over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers. Spread blueberry mixture over top layer of crackers.