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BUTTERMILK JELLO SALAD 
1 (15 oz.) can crushed pineapple
2 tbsp. sugar
6 oz. lemon Jello (or orange)
2 c. buttermilk
8 oz. Cool Whip
1 c. pecans

Bring pineapple and sugar to a boil. Add Jello. Stir until dissolved. Cool. Add buttermilk, Cool Whip, and pecans. Refrigerate until set. Delicious.
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