Easter Blueberry Salad

Dissolve the black cherry Jell-O in boiling water, stirring constantly for about 2 minutes until completely dissolved.

Drain the canned blueberries and crushed pineapple, reserving the liquid, and add the drained fruit to the warm Jell-O mixture.

Stir in the chopped walnuts until evenly distributed throughout the gelatin mixture.

Add the reserved fruit liquid back to the mixture and stir to combine thoroughly.

Pour the mixture into a 9-inch square baking dish or similar mold and refrigerate until partially set, about 1 to 1½ hours, until it reaches a syrupy consistency.

Prepare the Dream Whip according to package directions using 1 pint of milk, beating until stiff peaks form.

Fold the whipped Dream Whip gently into the partially set Jell-O mixture using a spatula until well combined.

Return to the refrigerator and chill until firm, at least 2 hours, before serving.