Blueberry Dessert Pie

Directions

1. Combine graham cracker crumbs, butter and sugar in bowl, mixing well. Press into 2 8-inch pie pans. Bake at 350 degrees F for 8 minutes.
2. Dissolve gelatin in 2 cups boiling water in a bowl. Drain pineapples and blueberries, reserving juice. Add enough water to combined juices to measure 2 cups. Stir into gelatin, mixing well. Chill until slightly thickened.
3. Remove 3/4 cup gelatin; set aside. Add fruits and nuts to remaining gelatin. Pour into prepared crusts.
4. Prepare Dream Whip, using package directions. Fold into reserved 3/4 cup gelatin. Spread over fruit layer. Chill for several hours.