Divide 1 cup of the blueberries between 8 (8 oz) plastic cups or glasses. Place the cups leaning at an angle in a muffin tin. I found it helpful to crumple a half of a paper towel into the bottom of each muffin cup helped to keep the cups at an angle.

In a bowl combine the boiling water and Jello together. Stir for 2 minutes until Jello is dissolved. Add in the ice and stir until dissolved then ad in the cold water. Stir and then carefully pour 1 cup of the Jello evenly between the 8 cups.

Place in the refrigerator for 30 minutes or until firm.

Whisk 1 cup of the Cool Whip into the remaining Jello. Pour evenly between the 8 cups and refrigerate for 1 hour or until firm.

To serve top each Jello salad with a dollop of the remaining Cool Whip followed by the remaining blueberries. Serves 8.