- Prep: 2 hr
- Cook Time: –
- Total: 2 hr
- Serving: 8-10 servings
Creamy apricot and pineapple salad.
- 1 (6 ounce) package apricot gelatin
- 1 (20 ounce) can crushed pineapple, undrained
- 2 cups buttermilk
- 1 (8 or 9 ounce) container Cool Whip
- Boil pineapple and its juices. Stir in the gelatin until dissolved.
- Refrigerate until partially set.
- Mix in buttermilk, and again refrigerate until partially set.
- Stir in cool whip, and refrigerate until firm.