Apricot Salad - cooking recipe

Ingredients

1 (20 oz.) crushed pineapple
2 (3 oz.) pkg. apricot Jell-O
1 (8 oz.) pkg. Lite Cool Whip
2 c. buttermilk
1 c. chopped pecans

Preparation

Heat pineapple to boiling point.
Stir in Jell-O to dissolve. Let cool to room temperature.
Add Cool Whip and buttermilk.
Stir until smooth.
Add pecans.
Pour into 9 x 13-inch casserole, sprayed with Pam.
Refrigerate until firm.