Apricot Congealed Salad - cooking recipe

Ingredients

1 3 oz. box apricot jello
1 small can crushed pineapple
1 4 oz. carton Cool Whip
1 c. buttermilk
1/2 c. pecans optional

Preparation

Heat pineapple and juice in sauce pan until bubbly.
Add jello, remove from heat.
Stir until jello is dissolved.
Let cool slightly.
Pour into 8 by 8 inch pyrex dish.
Stir in cool whip, buttermilk, and pecans.
Refrigerate until set.