6 oz. pkg. raspberry jello
2 c. boiling water
20 oz. can crushed pineapple, not drained
16 oz. can blueberry pie filling, not drained
8 oz. Cool whip, thawed

In large bowl dissolve jello in boiling water. Stir in pineapple and blueberry pie filling. Refrigerate until slightly thickened. Stir in cool whip until blended. Refrigerate until firm.