Blueberry Salad - cooking recipe

Ingredients

1 (16 oz.) can crushed pineapple
1 (16 oz.) can blueberries
1 large box raspberry jello
1 c. whipping cream, whipped
1 1/2 c. miniature marshmallows
1/2 c. chopped pecans

Preparation

Drain pineapple and blueberries.
Add water to juices, making 3 1/2 cups.
Heat to boiling point.
Dissolve jello in hot water and juices.
Cool until partly congealed.
Add fruits, nuts and the marshmallows.
Fold in whipped cream.
Chill until firm. Serves 24.