1 lg. dark Jello, black cherry
2 c. boiling water
1 (16 oz.) can blueberry pie filling
1 (20 oz.) can undrained crushed pineapple
1 (8 oz.) blueberry yogurt

Dissolve Jello in the boiling water. Add blueberry pie filling and crushed pineapple. Mix together and refrigerate in 9"x13" pan. When firm, top with the yogurt.