Apricot Salad

by Marilyn Jones


20 oz. can crushed pineapple
6 oz. pkg. apricot Jello
2 cups buttermilk
8 oz. cool whip


Heat pineapple (do not drain) to boiling, add Jello and stir to dissolve. Cool slightly, then stir in buttermilk and cool whip. Can add pecans if desired. Chill.