Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. black raspberry jello
1 (303) can crushed pineapple, drained
1 (303) can blueberries, drained
1 small container Cool Whip

Preparation

Dissolve jello in 2 cups boiling water.
Add 2 cups fruit juice from drained fruit to jello.
Take out 3/4 cup jello mixture and let gel separately.
Add fruit to remaining jello and chill until firm in 8 x 11-inch pan.
Whip the 3/4 cup jello.
Combine with Cool Whip and spread on top of salad and chill until ready to serve.
Add 1/4 cup pecans or walnuts over topping if desired.