16 oz. pkg. red raspberry Jello
1 c. boiling water
1 (15 oz.) can blueberries, undrained
1 c. (8 oz.) crushed pineapple, undrained
1 c. whipping cream, whipped
1 c. chopped pecans

Dissolve gelatin in boiling water. Stir in blueberries and pineapple. Chill until the consistency of unbeaten egg white. Fold in whipped cream, pour into 8" square pan. Chill until firm. Cut in squares. 8 servings.