Blueberry Jello Salad

1 large can blueberries, drained, reserving 1/2 cup juice)
1 cup pineapple-grapefruit juice plus 1 Tablespoon lemon juice
1 small package raspberry jello
1 Tablespoon sugar
1 cup whip cream, whipped without sugar
1 cup sliced bananas, sliced into small pieces
1/2 cup chopped pecans

Directions:
Heat pineapple-grapefruit juice (including lemon juice). Add jello and sugar and stir until dissolved. Add 1/2 cup blueberry juice plus 1/2 cup water. Chill. When set, scrap out into a bowl and set aside. Whip the cream. Add the jello to the cream and mix well. Add bananas, blueberries, and nuts. Pour into 8x8 pan and chill. Enjoy when set.

Source: Mary Smith