1 (6 oz.) pkg. raspberry gelatin
1 c. hot water
1 lb. can blueberries with syrup
1 sm. can crushed pineapple, not drained
1 c. finely chopped pecans
1/4 pt. cream, whipped

Dissolve package of red raspberry gelatin in cup hot water. Add blueberries with syrup and small can crushed pineapple, not drained. Refrigerate until almost set. Then add 1 cup chopped pecans and the 1/4 pint whipped cream (one of the prepared whipped toppings can be used). Refrigerate until serving time.