2 sm. triple berry sugar-free Jello (or 1 lg. box)
1 can (16 oz.) crushed pineapple
1 can blueberry pie filling (Thank You brand)
1 (8 oz.) extra creamy Cool Whip

Drain juice of pineapple into saucepan. Add 1/2 cup water. Bring to boil. Add Jello and dissolve. Add pineapple and pie filling; stir well. Pour into glass dish and refrigerate. Spread Cool Whip on top about 1 hour before serving.