15 oz. can blueberries
15 oz. can crushed pineapple
2 pkgs. raspberry Jello
1 sm. whipped topping

Drain juice from fruit. Add enough water for 2 cups. Heat this mixture and dissolve Jello. Add 1 cup cold water. Let stand in refrigerator until syrupy. Save out 1/2 cup. Add fruit to the rest and let set until firm. Take soft whipped topping, blend in 1/2 cup reserved Jello. Spread on top of salad. Sprinkle with grated cheese or nuts.