BUTTERMILK SALAD

Ingredients

1 (20-ounce) can crushed pineapple, undrained
1 large box peach gelatin
2 cups buttermilk
1/2 cup nuts
1 (16-ounce) carton non-dairy whipped topping

Preparation

Heat pineapple to a boil in a large saucepan. Remove from heat; add gelatin and stir until gelatin is dissolved. Cool. Stir in buttermilk and nuts. Fold in whipped topping, blending well. Spoon into a 10-inch or 9-x13-inch dish and chill. Cut into squares to serve. Makes 10-12 servings.