Congealed Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple, drained
2 (4 serving size) flavored Jell-O
1 (8 oz.) carton nondairy whipped topping
2 c. buttermilk
1/2 or 1 c. chopped nuts

Preparation

Combine pineapple and Jell-O in a saucepan and cook over low heat, stirring until Jell-O is dissolved.
Boil for 3 minutes, cool completely.
Add buttermilk and nuts; fold in whipped topping.
Pour in dish and refrigerate until set or overnight.