Buttermilk Salad - cooking recipe

Ingredients

1 (16 oz.) can crushed pineapple
1 (6 oz.) box lemon jello
2 c. buttermilk
1 (8 oz.) container thawed Cool Whip
1/2 c. chopped nuts

Preparation

Boil pineapple with juice and lemon jello until jello is dissolved.
Cool.
Fold together buttermilk and Cool Whip.
Add cooled pineapple mixture and blend well.
Pour into an 8 x 8-inch or 9 x 13-inch pan.
Refrigerate until ready to serve.
Serves 15.