Congealed Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (12 oz.) whipped topping
1 large peach Jell-O
3 tsp. sugar
2 c. buttermilk

Preparation

Mix pineapple and juice with Jell-O; bring to boil.
Cool in refrigerator until slightly thickened.
Fold whipped topping and buttermilk into pineapple mixture.
Cool in refrigerator for 2 hours.
You can use strawberry Jell-O instead of peach.