2 c. boiling water
1 (6 oz.) pkg. raspberry Jello
1 (15 oz.) can blueberries
1 (8 oz.) can crushed pineapple
1 c. chopped pecans
1 c. whipping cream
1 c. miniature marshmallows

Real whipping cream works best; Cool Whip is too sweet.

In a large bowl, pour boiling water over Jello; stir until dissolved. Drain blueberry and pineapple juices into a large measuring cup. Add water to make 2 cups liquid; stir into gelatin. Remove 1 cup; set aside; do not chill. Chill remaining gelatin until mixture mounds when dropped from a spoon.

Stir in blueberries, pineapple and pecans. Pour into an 8x12x2 inch baking dish (pretty in glass). Cover and chill until set but not firm. Whip whipping cream and add reserved gelatin. Stir in marshmallows and spread over Jello mixture. Cover and chill 3-4 hours.