2 sm. pkgs. grape Jello
2 c. hot water (use juice from pineapple to help make 2 c.)
1 lg. can crushed pineapple
1 c. chopped pecans

Make Jello using only 2 cups of water. Let jell until it just begins to thicken. Cook 3 cups blueberries with 1/2 cup water until berries are tender. Mix 1 cup sugar and 2 tablespoons cornstarch; add to berries. Stir to prevent scorching. Cool and add to Jello. Add pecans and pineapple. Refrigerate.