Congealed Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. blueberry gelatin
2 c. boiling water
1 (15 oz.) can blueberries, drained (reserve juice)
1 (8 1/4 oz.) can crushed pineapple, drained (reserve juice)

Preparation

Dissolve gelatin in boiling water.
Combine juices of the blueberries and the pineapple and, if necessary, add enough water to make 1 cup.
Add the cup of juices to the gelatin mixture. Stir in the drained fruit.
Pour into a 2-quart flat pan and let stand in refrigerator until firm.