1 (6 oz.) pkg. raspberry Jello
1 c. boiling water
1 (21 oz.) can blueberry pie filling
1 (8 oz.) can crushed pineapple
2 c. Cool Whip
1 c. pecans, chopped

Dissolve Jello and boiling water. Add 1 can blueberry pie filling and mix well, then add 1 (8 ounce) can of crushed pineapple juice and all; mix well and let thicken but not hard. Fold in 2 cups Cool Whip and 1 cup chopped pecans, then chill until firm. Serves at least 10 people.