Blueberry Cream Cheese Salad

1 large pkg. raspberry gelatin (I use sugar-free)

2 cups boiling water

15 ounces blueberries, drained (I use blueberry pie filling)

medium can of crushed pineapple in light syrup

8 ounces cream cheese light (Neufchatel)

8 ounces cool whip light

Directions:

Dissolve gelatin in boiling water.

Dissolve cream cheese in the mixture as best you can, (to about a cottage cheese consistency). 

Add blueberries and pineapple. Fold in 1/2 of the Cool Whip 

Place in a gelatin salad mold, a pretty glass bowl or 9x13 pan

Let set completely.  Serve with a mound of whipped cream or cool whip.