Buttermilk Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. Jell-O (apricot is good)
2 c. buttermilk
1 c. pecans, chopped
1 (20 oz.) can crushed pineapple
1 (9 oz.) carton whipped topping

Preparation

Drain juice from pineapple and heat it to boiling.
Stir until Jell-O is completely dissolved.
Add buttermilk; refrigerate until mixture begins to congeal.
Add nuts and fold in whipped topping. Chill at least 2 to 3 hours before serving.
Serves 10 to 12.