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Ingredients
- 1 (20 oz.) can crushed pineapple
- 2 (3 oz.) pkg. apricot Jell-O
- 1 pkg. cream cheese
- 2 c. buttermilk
- 1 scant c. coconut (or to your taste)
- 1 c. pecans, chopped
- 12 oz. Cool Whip
Method
- Bring pineapple and juice to a boil.
- Add Jell-O and stir to dissolve.
- Add cream cheese and stir to mix.
- Add buttermilk, coconut and pecans.
- Chill or cool before you stir in the Cool Whip.
- Pour into pan and chill overnight.