1 3/4 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
2 eggs
3/4 cup granulated sugar
8 ounces cream cheese, softened
2 1/2 cups milk
2 (3 3/4 ounce) boxes vanilla instant pudding mix
1/2 cup Amaretto, divided
1 1/4 cups granulated sugar
1/4 cup cornstarch
5 cups frozen blueberries, thawed
1 (8 ounce) carton frozen whipped topping, thawed

Combine graham cracker crumbs, 1/2 cup sugar and butter; press into a greased 13 x 9 x 2-inch baking dish.

Combine eggs, 3/4 cup sugar and cream cheese; beat with electric mixer until smooth. Spread mixture over graham cracker crumbs. Bake at 350 degrees F for 30 minutes; cool completely.

Combine milk, pudding mix and 1/4 cup Amaretto; beat 2 minutes at low speed of an electric mixer. Spread over cream cheese layer.

Combine 1 1/4 cups sugar and cornstarch in a large saucepan; gradually add 1/4 cup Amaretto, stirring until smooth. Stir in blueberries. Cook over medium heat, stirring constantly until thickened; then cool. Pour blueberry mixture over pudding mixture. Chill thoroughly.

To serve, spread whipped topping over blueberries.

Yield: 15 to 18 servings.