1. Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan. 2. Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries. 3. Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well. 4. Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
