2 pkg. black raspberry Jello
1 1/2 c. boiling water
1 1/2 c. ginger ale
2 c. sweetened fresh blueberries
1 med. can crushed pineapple

TOPPING:

1 pkg. instant lemon pudding
1 c. cold milk
8 oz. Cool Whip

Dissolve Jello in water. Cool and add ginger ale. Partially congeal, then add blueberries and pineapple. Congeal completely. Mix all topping ingredients together and spread over congealed salad.