Blueberry Salad - cooking recipe

Ingredients

1 can blueberries
1 can crushed pineapple
4 c. liquid (add water to juice)
2 pkg. raspberry jello
1 c. miniature marshmallows
3/4 c. pecans
1/2 pt. whipped cream

Preparation

Drain and reserve juice from blueberries and pineapple.
Add to juice enough water to make 4 cups.
Heat 2 cups of the liquid to boiling.
Dissolve raspberry jello in it.
Add the remaining 2 cups liquid and fruit.
Add marshmallows and pecans.
Let jell slightly.
Then fold in whipped cream.
Let jell for 3 or 4 hours before serving.