Blueberry Paradise Pizza

1 refrigerated unbaked 9" piecrust
1 package cook and serve vanilla pudding mix
1 package blueberry or lemon jello
1 cup water
3 cups frozen blueberries
1 package fat free cream cheese
sugar substitute = 2 tbl. sugar
1 cup crushed pineapple, undrained
1/2 cup cool whip light
1 teaspoon coconut extract
2 tablespoons flaked coconut

Preheat oven to 450 F. Place piecrust on ungreased medium pizza pan. Prick crust freely with fork. Bake 6-8 minutes or until light brown. Place pan on rack and let cool.

Meanwhile, in medium saucepan, combine dry pudding mix, dry jello and water. Cook over medium heat, stirring constantly, until mix thickens and starts to boil. Stir in frozen blueberries. Continue cooking, gently stirring, until berries start to boil. Place pan on rack and let cool.

In medium bowl, stir cream cheese with spoon until soft. Blend in sugar substitute and undrained pineapple. Add cool whip and coconut extract; mix gently to combine. Refrigerate til both crust and blueberry mix have cooled.

Spread cream cheese mixture evenly over crust, and then spoon cooled blueberry mix over cream cheese mix. Sprinkle coconut on top. Refrigerate at least 1 hour.

Cut into 8 servings.