1 c. boiling water
1 lg. pkg. raspberry Jello (sugar free)
1 can blueberry pie filling
2 c. low-cal Cool Whip
1 sm. container sour cream (low fat)
1/2 c. sugar
1/2 c. pecans

Dissolve Jello in boiling water. Add blueberry pie filling. Add 2 cups cold water and set in refrigerator until firm.

Topping: Mix Cool Whip, sour cream and sugar together. Spread over Jello and sprinkle with pecans. Set one hour.