1/2 cup margarine
1 cup sugar
2 eggbeaters
1 can crushed pineapple
1/2 cup chopped nuts
1 1/2 cups blueberries
8 oz. of graham crackers (crushed) 

Cream margarine, sugar and eggbeaters until fluffy. Add drained pinapple to nuts and stir in blueberries. Alternate layers of crushed graham crakers and pudding mixture in a foiled lined 9 x 5 x 3 pan. Have enough foil so chilled pudding can be lifted out and placed on serving dish. Refrigerate for 12 hours.