1 (6 oz.) pkg. red raspberry Jell-O
1 c. boiling water
1 c. blueberry pie filling
1 (8 oz.) can crushed pineapple (undrained)
2 c. whipped topping
1 c. chopped pecans

Dissolve Jell-O in boiling water. Stir in pie filling and pineapple. Chill until consistency of unbeaten egg whites. Fold in topping and nuts. Chill until firm.