Mystery Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. apricot jello
1 (15 oz.) can crushed pineapple (juice and all)
2 c. buttermilk
1 (9 oz.) carton Cool Whip
1/2 c. chopped nuts

Preparation

Heat pineapple and juice to piping hot. Add jello and mix well. Cool completely. Add buttermilk and mix real good.
Fold in Cool Whip and nuts. Chill. Will last a week.