1 (6 oz.) pkg. red raspberry Jello
1 c. boiling water
1 (15 oz.) can blueberries, drained
1 (8 oz.) can crushed pineapple
9 oz. box Cool Whip
1/2 c. chopped walnuts (optional)

Dissolve Jello in boiling water, stir in blueberries, add pineapple (juice and fruit). Chill until consistency of unbeaten egg white. Fold in half of Cool Whip. Put in refrigerator to set up. Put remainder of Cool Whip on top. Sprinkle chopped nuts over top. Use 9x8 inch Pyrex dish. Fresh or frozen (thawed) blueberries may be used.