Blueberry Salad - cooking recipe

Ingredients

3 pkg. red raspberry jello (3 oz.)
2 c. boiling water
1 (20 oz.) crushed pineapple (drain juice and save)
1 (15 oz.) can blueberries (drain and save)
8 oz. whipped topping
1 c. chopped nuts

Preparation

Dissolve jello in hot water.
Add water to the two juices to make 4 cups.
Mix juices and jello together.
Save out 2 cups of juice and jello mixture and add pineapple and blueberries to remaining liquid.
Chill until firm.
Chill the remaining 2 cups of liquid until syrupy; add topping and nuts.
Pour this on top of first mixture and chill until firm.