Cook blueberries, cornstarch, water and sugar until thick. Cool. Line 9 x 13-inch pan with whole graham crackers. Mix pudding with milk and fold into thawed Cool Whip. Spread half the mixture over graham crackers. Place half the blueberry mixture over this. Put another layer of graham crackers over the blueberry mixture. Spread with the remaining pudding mixture and end with blueberries. This dessert is pretty served in a trifle dish.

Bake cake mix using instructions on box, substituting milk for water in layers. Cream the cream cheese and sugar and then mix in Cool Whip. Layer cake, Cool Whip mixture and blueberry pie filling. Repeat.

Grease 9 x 13-inch oblong pan; heat oven to 350°. Spread pineapple; do not drain. Add blueberries. Sprinkle 3/4 cup sugar over fruit; sprinkle yellow cake mix. Melt margarine and pour over cake mix. Sprinkle chopped pecans. Sprinkle with 1/4 cup sugar. Bake for 25 minutes, then pierce with spoon so juice can come through, then bake for another 15 to 20 minutes or until done.