1 can blueberry pie filling
1 (20 oz.) can crushed pineapple, undrained
1 (6 oz.) pkg. black cherry gelatin
2 c. boiling water
1/2 c. coarsely chopped nuts
1 (8 oz.) container frozen non-dairy whipped topping, thawed

Dissolve gelatin powder in boiling water. Stir in blueberry pie filling and undrained pineapple. Add nuts and mix well. Pour into a flat container of choice and chill until firm, stirring as necessary to mix fruits and nuts. Cover with whipped topping, swirling in decorative peaks. Cut in squares or spoon from dish to serve. Makes 12 servings.