Apricot Salad

Betty Tettleton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 small box apricot Jello®
  • 1 small can crushed pineapple
  • 1 cup buttermilk
  • 1 (8 oz) Cool Whip®

Heat pineapple just to boiling. Mix well with Jello® and add buttermilk and Cool Whip®. Refrigerate.


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