Apricot Jello Salad - cooking recipe

Ingredients

2 small pkg. apricot jello
2 c. buttermilk
1 (20 oz.) can crushed pineapple
1 container Cool Whip

Preparation

Heat crushed pineapple and juice to a good boil; let stand for 2 minutes.
Stir in jello until dissolved.
Let cool.
Add buttermilk; chill for 10 minutes, then gently stir in Cool Whip. Chill until firm.
Can sprinkle nuts on top before serving.