14 whole graham crackers (personally, I never count them, I just use how many it takes)
1 pkg. (6-serving size) vanilla instant pudding
1 cup thawed Cool Whip
1 can (21-oz.) blueberry pie filling
Line a 9-inch square pan with whole graham crackers, breaking crackers, if necessary. Prepare pudding mix as directed on package for pudding. Let stand 5 minutes. Fold in whipped topping. Spread half the pudding mixture over the crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers. Spread pie filling over the top layer of crackers. Chill 3 hours. Makes 9 servings.