Apricot Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple, undrained
2 (3 oz.) pkg. apricot Jello
2 c. buttermilk
1 (8 oz.) Cool Whip
1 c. pecan pieces

Preparation

Heat pineapple to boil.
Dissolve Jello in pineapple.
Cool to room temperature.
Add buttermilk, Cool Whip, and pecans. Refrigerate to jell.