Blueberry Salad

Rose Meeks
  • 1 small package black cherry Jello®
  • 1 small package raspberry Jello®
  • 2 cups boiling water, to dissolve above Jello®

Drain 1 (No. 2) can blueberries (reserve 3/4 cup of the blueberry juice for the topping). One small can crushed pineapple, add juice along with the crushed pineapple and blueberry mixture.

Topping: Take a 9 ounce package of Cool Whip and add the 3/4 cup of blueberry juice, add chopped pecans if desired. After the blueberry mixture has been chilled, top it with Cool Whip.

Place in a Pyrex® dish 11 x 9 1/2 inch. Cut in squares to serve.

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