Apricot Salad - cooking recipe

Ingredients

1 (6 oz.) box apricot jello
1 medium can crushed pineapple, undrained
12 oz. carton Cool Whip
2 c. buttermilk
1/2 c. chopped nuts (optional)

Preparation

In saucepan, heat to boiling the jello and crushed pineapple. Let cool, then add Cool Whip, buttermilk and nuts.
Put in 7 1/2 x 11 1/2-inch Pyrex dish and chill.