Peach Congealed Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple, undrained
2 (4 serving size) pkg. peach-flavored gelatin
1 (8 oz.) carton nondairy whipped topping
2 c. buttermilk
1/2 to 1 c. chopped nuts

Preparation

Combine pineapple and gelatin in a saucepan.
Cook over low heat, stirring, until gelatin is dissolved.
Cool completely.
Add buttermilk and nuts; fold in whipped topping.
Pour into 9 x 13-inch dish.
Refrigerate until set.
Makes about 16 to 18 servings.