Apricot Jello Salad - cooking recipe

Ingredients

1 large box apricot jello
1 (16 oz.) can crushed pineapple
2 c. buttermilk
12 oz. Cool Whip

Preparation

Heat pineapple and juice.
Add jello and mix well.
Cool and add 2 cups buttermilk.
When partly jelled, add Cool Whip.
Mix well.
Put in 9 x 12-inch container and refrigerate.
Serves 12.