Buttermilk Salad - cooking recipe

Ingredients

2 (3 oz.) or 1 (6 oz.) pkg. apricot Jell-O
2 c. buttermilk
1 large can crushed pineapple (unsweetened)
1 (8 oz.) Cool Whip
1 c. nuts, broken

Preparation

Drain pineapple, saving juice to heat.
Heat pineapple juice and 1 cup buttermilk to boiling point.
While liquid is heating, put Jell-O in large mixing bowl.
Pour hot liquid over Jell-O and dissolve thoroughly, then add another cup buttermilk.
Let cool until mixture begins to thicken.
Then, add remaining ingredients and a few drops of almond extract.
Mix thoroughly.
Let set in refrigerator about 5 minutes, then pour into desired mold(s). Makes about 16 individual molds.
Keeps well and can be frozen.