Apricot Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. apricot jello
3 Tbsp. sugar
1 large can crushed pineapple (juice and all)
1 (8 oz.) container Cool Whip
3 c. buttermilk

Preparation

Put jello, sugar, crushed pineapple in pan and bring to a boil.
Then cool.
After it is cool, add Cool Whip and buttermilk. Put in refrigerator to set.
Can be put in a loaf pan and sliced on lettuce leaves.