1 box graham crackers
2 pkgs. French vanilla instant pudding
3 c. milk
8 oz. carton Cool Whip (thawed)
1 can (21 oz.) blueberry pie filling

Butter a 9x13 pan on bottom and sides. Line bottom with whole graham crackers. Mix pudding with milk (beating well). Add Cool Whip to pudding and mix well. Pour 1/2 of pudding mixture over crackers. Make another layer with graham crackers and pour the rest of pudding mixture on top. Add another layer of graham crackers. You should have 3 layers of crackers. Spread the blueberry pie filling on top. Chill at least 24 hours. Cut into cake sized slices.

This recipe can also be made with a chocolate topping instead of the blueberries to give it an "Eclair" taste.

CHOCOLATE ECLAIR TOPPING:

2 oz. Bakers liquid chocolate
2 tbsp. soft butter
3 tbsp. white Karo syrup
3 tbsp. milk
1 tsp. vanilla
1 1/2 c. powdered sugar

Beat all ingredients together and spread over graham crackers.