Pineapple Apricot Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple, undrained
2 Tbsp. sugar
1 (6 oz.) pkg. apricot jello
2 c. buttermilk
1 (8 oz.) carton Cool Whip
1 c. chopped pecans
1 c. flaked coconut

Preparation

Combine sugar and pineapple in a saucepan. Bring to a boil, stirring constantly. Remove from heat.
Pour into a bowl and add jello.
Stir until dissolved. Fold in remaining ingredients. Sprinkle over top with chopped pecans. Chill until firm.