Buttermilk Salad - cooking recipe

Ingredients
    1 (15 1/4 oz.) can crushed pineapple
    1 (6 oz.) box apricot jello
    2 c. buttermilk
    1 (8 oz.) container frozen whipped nondairy topping (Cool Whip)
    1/2 c. chopped pecans
Preparation
    Heat pineapple and add jello.
    Stir until dissolved. Let cool and add buttermilk.
    Beat until well mixed and fold in whipped topping and nuts.
    Mix well and pour into mold or 13 x 9 x 2-inch pan.
    Refrigerate.

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