Buttermilk-Apricot Salad - cooking recipe

Ingredients

1 (8 ounce) can crushed pineapple, undrained
1 (3 ounce) package apricot gelatin
1 cup buttermilk
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped nuts

Preparation

In small saucepan heat undrained pineapple until boiling.
Stir in apricot gelatin until dissolved.
Remove from heat.
Stir in buttermilk.
Transfer mixture to medium bowl.
Cover and chill for 25 to 30 minutes or until cool.
Fold in dessert topping and nuts.
Spoon mixture into a 2-quart baking dish.
Cover and chill for 4 to 24 hours or until set.
To serve, cut into squares.