2 (3 oz.) pkgs. apricot Jello
16 oz. can apricots
2 c. buttermilk
8 oz. carton Cool Whip

Put canned apricots through food processor, juice and all. Combine with Jello in saucepan and bring to a boil, stirring constantly for 3 to 5 minutes. Blend in buttermilk and Cook Whip. Mix thoroughly and pour into flat 8 x 10 inch or 9 x 13 inch Pyrex dish. Refrigerate until set. Serve on lettuce leaf and garnish with a sprig of mint (if desired). This recipe is also good using peaches instead of apricots.