Apricot Salad - cooking recipe

Ingredients

8 1/4 oz. can crushed pineapple
6 oz. pkg. apricot jello
2 c. buttermilk
8 oz. Cool Whip

Preparation

Bring crushed pineapple to a boil; dissolve in apricot jello. Let stand at room temperature.
Stir in buttermilk.
Fold in Cool Whip.
Chill.