Apricot Salad - cooking recipe

Ingredients

20 oz. crushed pineapple
6 oz. apricot Jell-O
2 c. buttermilk
1/2 c. chopped pecans
1 (8 oz.) Cool Whip

Preparation

Heat the pineapple with juice to boiling. Add the Jell-O.
Mix well and cool.
Add the buttermilk, pecans and Cool Whip.
Put in a 9 x 13-inch pan and refrigerate until congealed.
Delicious!