Blueberry Cream Salad

• 1 (6 ounce) package sugar-free vanilla pudding mix
• 1 (1/3 ounce) package sugar-free raspberry gelatin
• 1 13 cups water
• 1 12 cups unsweetened frozen blueberries
• 1 cup crushed pineapple in juice, undrained
• 34 cup plain fat-free yogurt
• 13 cup nonfat dry milk powder
• 1 teaspoon vanilla extract
• 2 tablespoons Splenda granular
• 1 cup Cool Whip Free

1. In a medium saucepan, combine dry pudding mix and dry gelatin.
2. Stir in water and blueberried.
3. cook over medium heat until mixture thickens and starts to boil, stirring constantly.
4. Remove from heat.
5. Stir in undrained pineapple.
6. Refrigerate for 15 minutes.
7. In a medium bowl, combine yogurt and dry milk powder.
8. blend in vanilla extract and Splenda.
9. Mix gently to combine.
10. fold yogurt mixture into blueberry mixture.
11. spread mixture into an 8x8 inch pan.
12. Refrigerate for at least one our.
13. Carefully spread cool whip free over the top of filling.
14. Divide into 8 servings.
15. Prep time includes the time to chill.

vanilla pudding, raspberry gelatin, water, blueberries, pineapple, yogurt, nonfat dry milk powder, vanilla, splenda

Taken from www.food.com/recipe/blueberry-cream-salad-329283 (may not work)