Pineapple Chiffon Salad - cooking recipe

Ingredients

1 (6 1/2 oz.) can crushed pineapple and juice
2 (3 oz.) pkg. peach, apricot or orange jello
2 c. buttermilk
1 (8 oz.) container Cool Whip, thawed

Preparation

In small saucepan, bring pineapple with juice to boil.
Add powdered jello and stir until dissolved.
Add buttermilk slowly. Fold in Cool Whip.
Pour into 7 x 11-inch pan and chill until set.