Rinse blueberries in strainer with cold water and drain well.

Mix gelatin packet and sugar in a heat resistant bowl. Add boiling water and stir until all sugar and gelatin is dissolved.
Let cool

Blend the Greek Yogurt with the gelatin mixture with a mixer on medium speed until evenly blended.

Fold blueberries into yogurt mixture.

Pour mixture into graham cracker crust.

Refrigerate for 3 hours or until set.