|Canned crushed pineapple in syrup||13 1⁄2 Ounce, drained (Juice Reserved, 1 Can)|
|Blueberries in water||16 Ounce, drained (Juice Reserved, 1 Can)|
|Water||2 Cup (32 tbs)|
|Red raspberry flavored gelatin||12 Ounce (1 Package)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
1. Take a sauce pan, bring the mixture of reserved pineapple juice and 2 cups of water to boil on medium heat. Take off from heat, dissolve gelatin and allow to cool.
2. Take a bowl, add pineapple, sour cream and blueberries and blend till sour cream mixes well. Add to the cooled gelatin and stir well.
3. Take a heart or ring mold, grease slightly, pour in the prepared mixture and chill for 4 hours to set the mixture.
4. Unmold, top with fresh strawberries and serve.