Crushed Pineapple And Apricot Jello Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple, undrained
2 Tbsp. sugar
1 (6 oz.) apricot jello
2 c. buttermilk
1 (8 oz.) Cool Whip, partly thawed
1 c. chopped pecans

Preparation

Combine crushed pineapple and sugar in pan.
Bring to a boil, stirring occasionally.
Remove from heat and pour into bowl.
Add jello, stirring until thoroughly mixed.
Add buttermilk and pecans.
Save a few for top and fold in Cool Whip.
Use a 12 x 8 x 2-inch glass dish.
Chill until firm and cut into squares.