Ingredients

1 large box strawberry Jello
4 cups water, including pineapple juice
20 oz. can crushed pineapple, drained, reserve syrup
20 oz. can blueberry pie filling
1/2 cup chopped nuts
12 oz. Cool Whip

Directions

Drain pineapple. Add to pineapple syrup enough water to make four cups of liquid. Boil liquid, dissolve Jello in mixture. Stir in pineapple and blueberry filling. Put in 9x13 inch dish, refrigerate to set. When ready to serve, spread Cool Whip on top.

Notes