2 (3 oz.) pkgs. sugar-free raspberry gelatin
2 c. boiling water
1 can blueberry pie filling
1 can crushed pineapple, undrained

Dissolve gelatin in boiling water. Add pineapple and juice, blueberry mix and mix well together. Put into 9 x 13 inch pan or dish. Place in refrigerator until set before serving. Good with Cool Whip.