Apricot Salad - cooking recipe

Ingredients

1 (16 oz.) can crushed pineapple and juice
1 large or 2 small pkg. apricot jello
2 c. buttermilk
1 small carton Cool Whip

Preparation

Mix pineapple and jello into saucepan.
Bring to a boil. Remove from heat.
Add buttermilk and blend well.
Add Cool Whip and blend well.
Pour into dish and refrigerate until jelled. Serve on lettuce wedges.