Apricot & Orange Salad
Sarah Ellis
Recipe from Bonnie “Bonbon” Tidball
ingredients
- 1 can crushed pineapple with juice
- 2 boxes apricot or orange jello
- 2 c. buttermilk
- 8 oz. cool whip
directions
In saucepan, heat pineapple. Stir in jello packages and heat until sugar is dissolved. Let cool. Fold in buttermilk and cool whip. Refrigerate until jello is set.
Source: Sarah Ellis
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