Buttermilk Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. apricot jello
1 (2 oz.) can crushed pineapple
2 c. buttermilk
1 (8 to 9 oz.) whipped topping

Preparation

Bring pineapple to boil in saucepan.
Stir in dry jello mix until dissolved.
Chill until very thick, then stir in buttermilk and chill until thick again.
Fold in whip cream and refrigerate until firm.
Best made a day ahead.