6 oz. raspberry Jello
1 (15 1/4 oz. or 1 lb. 4 oz.) can pineapple chunks
1 (15 oz.) can blueberries in heavy sauce
1 c. pecans or walnuts, chopped
1 c. mayonnaise
1/2 c. sour cream

Drain blueberries and pineapple; reserve liquids and combine. Add enough water to make 3 1/2 cups liquid. Take out 2 cups and boil. Add gelatin, dissolve and cool slightly. Add remaining liquid. Chill until partially set. Fold in fruits and nuts. Pour into 8x8x2 inch mold, coated slightly with mayonnaise. Refrigerate until firm.

Mix 1 cup mayonnaise and 1/2 cup sour cream for sauce to spoon on top.