Servings: 12Prep Time: 15 min Cook Time: 7 min
2 cups graham cracker crumbs (or cornflake crumbs)
3 Tbsp sugar
1/2 cup margarine, melted
2 small pkgs vanilla pudding mix, NON-instant
2 pkg Dream Whip
2 cans blueberry pie filling
Make a crust out of the graham cracker crumbs, sugar, and the melted margarine–mix them and push into a 9×13″ pan, setting aside 1/4 cup of the crumbs for on the top. Cook in oven for about 7 minutes at 350 degrees. Set aside to cool.
Make up the 2 packages of the vanilla pudding/pie filling mix according to directions. Cool and pour over the crust.
Prepare the Dream Whip as directed, and beat until stiff. Set aside a couple of tablespoons full. Put rest on top of the cooled pudding.
Open 2 cans of blueberry pie filling — remove a bit of the juicy sauce so it is thick with berries and not very runny. Helps the dessert to set up better to be very thick. Spread the thick blueberry filling over the whipped topping.
Dab the reserved whipped topping over the blueberry pie filling. Sprinkle the reserved 1/4 cup crumbs on top.
Chill VERY well — 4 – 6 hours. Can use cherry instead of blueberry.
Submitted by: moopseemort on May 10, 2010