Purple Lady Salad

1 pkg. (6 oz.) raspberry Jell-O
1 cup boiling water
1 can (21 oz.) blueberry pie filling
1 can (20 oz.) crushed pineapple, undrained
1 tub (8 oz.) frozen whipped topping, thawed

Dissolve Jell-O in boiling water. Add undrained pineapple and blueberry pie filling. Chill until thickened. Fold in whipped topping. Put into a
pretty glass bowl, and refrigerate until firm. This is really delicious!
Judy (in Alaska)

http://www.nancyskitchen