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