1 3-oz Box Berry Blue Jell-O gelatin
1 1/2 Cup boiling water
8-oz Container frozen fat-free non-dairy topping
1-oz Package sugar-free white chocolate instant pudding
1 Pint blueberries
1 Graham cracker crumb pie crust
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
In a large bowl, add the boiling water to the gelatin and stir for two minutes until dissolved.
Using a wire whisk, stir in the frozen whipped topping and the instant pudding until it is well mixed.
Place the mixture in the refrigerator for 1 hour to firm.
Remove the mixture from the refrigerator and stir in 1/2 pint of blueberries; reserve the remaining blueberries for topping.
Pour the mixture into the pie crust and refrigerate until firm.
Top with the remaining blueberries.
Dragonsinger's recipe was taken with permission from The Advenures of Rowan Dragonsinger and Lady MacBeth.
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