Apricot Mold - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple
1 (3 oz.) pkg. apricot jello
1 c. buttermilk
1 (4 1/2 oz.) container frozen nondairy whipped topping

Preparation

Heat crushed pineapple over medium heat.
Stir in jello until jello is dissolved.
Cool.
Add buttermilk and stir.
Chill until it thickens.
Fold in whipped topping.
Chill.
Turn into an 8 x 8-inch dish.
Serves 6.