Total Calories: 423
Boil together gelatin and crushed pineapple. Allow to cool, then stir in buttermilk, whipped topping, and pecans. Pour into a large casserole and refrigerate till set.
This Light and Lovely Pineapple Apricot Salad recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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