3 (3 oz.) pkg. raspberry Jello
1 #3 can crushed pineapple, drained
2 #3 cans blueberries, drained
1 pt. whipping cream or 1 lg. carton Cool Whip
1 c. nuts (chopped finely in food processor)
2 c. boiling water

Dissolve Jello in 2 cups boiling water. Combine blueberry and pineapple juice to make 2 cups (if not enough juice, add water) and mix with Jello mixture. Set aside 2 cups Jello mixture. Add pineapple and blueberries to remaining Jello. Pour into lightly oiled mold (12 cup) and chill until firm.

Prepare whipping cream and add nuts to it. Whip the 2 cups of Jello mixture to egg white consistency and fold in whipped cream and nuts. With a fork scratch up the first layer in the Jello mold so that whipped cream mixture will adhere and not slide off when mold is unmolded. Chill overnight. Serves 16.