Apricot (Buttermilk) Salad - cooking recipe

Ingredients

2 (3 oz.) apricot jellos
2 c. buttermilk
1 (8 oz.) Cool Whip
1 (15 1/2 oz.) can crushed pineapple

Preparation

Heat pineapple with juice to boiling and then add apricot jello and stir until dissolved. Let set to cool and thicken a little. Add buttermilk. Blend good and let set again until slightly congealed.
Fold in Cool Whip. Cover and refrigerate.