Miss Iva'S Apricot Jello Salad - cooking recipe

Ingredients

2 boxes small jello (apricot or peach)
1 (20 oz.) can crushed pineapple and juice
1 3/4 c. buttermilk
8 oz. Cool Whip
chopped pecans

Preparation

Spray the container you are going to put the jello mixture in.
Mix jello and pineapple together.
Heat and stir to boiling point.
Let cool a little.
Add buttermilk.
Let it begin to congeal.
(I put mine in freezer for about 30 minutes.)
But watch it and don't let it freeze.
Fold in Cool Whip and pecans.
Let it congeal.