Apricot Jello Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. apricot jello
2 c. buttermilk
20 oz. can crushed pineapple (not drained)
12 oz. whipped topping
chopped nuts

Preparation

Cook undrained pineapple and jello in saucepan and bring to a boil for 1 minute.
Cool.
Add buttermilk and whipped topping and mix together.
Spread in 8 x 12-inch pan and sprinkle nuts. Refrigerate until firm and serve.