Congealed Salad

Etta Mae Barron
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (10 oz) can pineapple
  • 1 package apricot Jello®
  • 1 cup buttermilk
  • 1 (8 oz) carton Cool Whip®
  • 1 cup pecans, chopped (if desired)

Bring pineapple to boil, add Jello®. Let cool some and add buttermilk. When cool fold in Cool Whip® and pecans, if used refrigerate, overnight.


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