1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
12 oz. cream cheese, softened
3 tbsp. milk
1/4 c. plus 2 tbsp. sugar
2 c. Cool Whip
3 c. fresh blueberries
1/4 c. water
1/4 c. sugar
3 heaping tbsp. cornstarch
1/2 tsp. salt
1/4 to 1/3 c. water
1 tbsp. lemon juice
1 tbsp. butter
2 (4 oz.) pkg. lemon instant pudding
3 1/2 c. milk

Combine the first 3 ingredients and press in 9x13 inch pan. Chill. Beat cream cheese, milk, and sugar. Fold in Cool Whip and spread this mixture over chilled crust. Chill. Mash 2 cups of berries, mix with water and bring to boil.

Mix sugar, cornstarch, salt, and water and add slowly to berry mixture. Stir constantly until mixture thickens--then add lemon juice and butter.

When slightly cool, add 1 cup whole berries. Chill before spreading on top of cheese mixture. Beat pudding mix with milk. Pour over berries. Just before serving, spread Cool Whip over pudding. Frozen berries may be used instead of fresh berries.