8 inch pastry crust or graham cracker crumb crust
Sm. pkg. vanilla pudding
1 lb. can blueberries
1/4 c. sugar
2 tbsp. cornstarch
1 tbsp. butter
1 tbsp. lemon juice

Prepare pudding mix as directed. Using 1 1/2 cups milk to cool. Pour into crust and chill. Drain blueberries, saving liquid. Mix sugar and cornstarch in small saucepan - stir in remaining berry juice. Cook and stir until thick. Stir in butter, lemon juice and berries. Cool, spoon over pudding. Top with whipped cream.