3/4 cup canned blueberry pie filling (or cherry or pineapple pie filling)
1 cup boiling water
1 package lemon gelatin
3/4 cup cold water
8 ounce container frozen whipped topping, thawed
Place one vanilla wafer in bottom of each of 6 dessert cups. Top each with 2 tablespoons pie filling; set aside.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 10-15 minutes until slightly thickened (consistency of unbeaten egg whites).
Stir in half of the cool whip until well blended. Spoon over pie filling in cups. Refrigerate 2 hours or until firm. Garnish with remaining cool whip and fresh berries.