Blueberry Salad - cooking recipe

Ingredients

1 can blueberries
2 (3 oz.) boxes cherry gelatin
1 1/2 c. water
8 1/2 oz. can crushed pineapple (do not drain)
1 (8 oz.) cream cheese, softened
1/2 c. chopped nuts
1 container whipped cream

Preparation

Drain blueberries.
Add enough water to juice to make 2 cups. Bring to boil and stir in gelatin until dissolved.
Add 1 1/2 cups water, pineapple and blueberries.
Pour into 13 x 9 x 1 1/2-inch pan and refrigerate until firm.