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Ingredients
- 1 (6 oz.) box apricot jello
- 1 medium can crushed pineapple, undrained
- 12 oz. carton Cool Whip
- 2 c. buttermilk
- 1/2 c. chopped nuts (optional)
Method
- In saucepan, heat to boiling the jello and crushed pineapple. Let cool, then add Cool Whip, buttermilk and nuts.
- Put in 7 1/2 x 11 1/2-inch Pyrex dish and chill.