This is a great recipe for Easter Dinner (or anytime during year). Bring 1 large can crushed pineapple to a boil. Add 2 small packages of apricot Jello, and stir until dissolved. Cool slightly, then add 2 cups buttermilk. Refrigerate until partially set, then fold in 8 oz. thawed whipped topping. Put in bowl and refrigerate.
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