3oz box Berry Blue Jello gelatin (or any gelatin flavor that will give you blue color)
1 1/2 cup boiling water
8 oz container frozen non dairy topping (I used fat free)
1 oz package White Chocolate instant pudding (I used sugar free)
1 pint blueberries
1 graham cracker crumb pie crust
In large bowl, add boiling water to gelatin and stir for two minutes until dissolved. Using wire whisk, stir in frozen whipped topping and instant pudding until well mixed. Place in frig for 1 hour to firm.
Remove from frig and stir in 1/2 pint of blueberries. Reserve rest for topping. Pour mixture into pie crust and refrigerate till firm.
Top with remaining blueberries.
Serving size: 1/8 of pie
Calories per serving: 250
Fiber per serving: 1 gram
Fat grams per serving: 5 grams
WW points per serving: 5 points