Layered Blueberry Salad Jan Peterson

2 ‑ 3 oz. packages raspberry gelatin 1 No. 303 can blueberries, drained

1 #2 can crushed pineapple, drained 2 cups hot water

1 carton Cool Whip 1 cup nuts chopped

Dissolve gelatin in two cups hot water. Use pineapple and blueberry juice and add enough water to make 2 cups of liquid. Reserve one cup. Add pineapple and blueberries to mixture. Chill until firm. When reserved gelatin mixture reaches egg white consistency, combine with Cool Whip. Spread over firm gelatin. Chill until firm. Use a 9 x 13 flat pan.