Blueberry Congealed Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry jello
1 large can crushed pineapple
1 large can blueberries
1/2 to 1 c. chopped nuts
1 (12 oz.) carton Cool Whip (for topping)

Preparation

Dissolve jello in two cups hot water and cool.
Drain pineapple and blueberries together.
Measure 1 3/4 cups juice from fruit and mix with jello.
Take out 3/4 cup of jello and juice and set aside.
Add blueberries, pineapple and nuts to jello; let jell.
Add the 3/4 cup reserved liquid to Cool Whip and spread on top.
This should be made in a 9 x 13-inch container.
Cut into squares and serve on lettuce leaves.