by Marilyn Jones

Ingredients:

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

Instructions:

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.