1 pkg. (6 oz.) red raspberry Jello
1 c. boiling water
1 can blueberry pie filling
1 (8 oz.) can crushed pineapple, undrained
2 c. whipped topping
1 c. chopped nuts

Dissolve Jello in boiling water. Stir in pie filling and pineapple. Chill to consistency of unbeaten egg whites. Fold in topping and nuts. Pour in ring mold or may be served in parfait glasses.