1 can (15 oz.) blueberries in heavy syrup
1 c. pineapple juice
2 pkgs. (3 oz. each) lemon gelatin
1 1/2 c. cold water
1 c. diced bananas
1 c. whipping cream, whipped

Drain blueberries, reserving syrup. In saucepan combine syrup with pineapple juice; heat to boiling Pour over gelatin, stirring to dissolve; add cold water. Chill until partly set. Whip until frothy. Fold in bananas, blueberries, and whipped cream. Turn into a 2 quart oiled mold. Chill overnight.