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1 package (3 ounces) red raspberry gelatin
1 cup hot water
1 can (8 ounces) crushed pineapple, drain and reserve liquid
1 can (20 ounces) blueberries (NOT pie filling); drain and reserve liquid
1 cup pineapple and blueberry juices (drained from fruit)
1/2 cup chopped walnuts
1 cup heavy cream, whipped
1/4 cup shredded Cheddar cheese
Mix gelatin and water. Stir well until dissolved; add pineapple, blueberries, 1 cup juice and nuts. Pour into 2-quart mold or 8x11x2-inch glass pan. Chill until firm.
Top gelatin mixture with whipped cream and sprinkle with shredded Cheddar cheese.