6 oz. pkg. raspberry Jello
2 c. boiling water
20 oz. can crushed pineapple
16 oz. can blueberries, undrained
1 c. chopped nuts
8 oz. tub Cool Whip

In large bowl, dissolve gelatin in boiling water. Stir in pineapple and blueberries. Refrigerate until slightly thickened. Stir in nuts and Cool Whip until thoroughly blended. Refrigerate until firm.