1large ripecantaloupe or honey dew melon, cut into chunks
1quartstrawberries, hulled, rinsed, patted dry and cut in half
1bunchgrapes, rinsed and patted dry
1pintblueberries, rinsed and patted dry
1pintblackberries, rinsed and patted dry
115 oz can pineapple chunks, drained
18 oz containerblueberry yoghurt, (Noosa)
4ouncescool whip free whipped topping
13 oz packagesugar-free strawberry jello, (plus water per package directions)
Make jello according to package directions.
Pour jello into a 8 x 8 glass baking dish.
Chill until set. Cut jello into cubes, set aside.
In large bowl, combine melon chunks, strawberries, grapes, blueberries, blackberries and pineapple chunks. In a small bowl fold together yogurt and cool-whip, pour over fruit. Lightly fold in cubed jello.