Congealed Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. grape jello
2 c. boiling water
1 (15 oz.) can blueberries
1 (8 1/4 oz.) can crushed pineapple

Preparation

Dissolve jello in boiling water.
Combine juices of berries and pineapple.
If necessary, add enough water to make 1 cup. Add cup of juice to jello mixture. Stir in drained fruit.
Pour into 2-quart flat pan. Refrigerate until firm