Jello Salad - cooking recipe

Ingredients

1 large (6 oz.) jello (lemon or lime)
1 (20 oz.) can crushed pineapple
2 c. buttermilk
1 (8 oz.) lite Cool Whip
1/2 c. walnuts, chopped (optional)
4 oz. pkg. cream cheese (optional)

Preparation

Place jello and crushed pineapple in saucepan on medium heat until dissolved.
Cool completely.
Add the buttermilk, stirring until mixed.
Fold in the Cool Whip and pour into flat type casserole or mold.
Cool in refrigerator 4 hours or overnight. Nuts can be added if desired.
Serve with lettuce leaf as salad. Serves 8.