Apricot Jello Salad - cooking recipe

Ingredients

6 Tbsp. sugar
2 small pkg. apricot jello
2 small cans crushed pineapple
2 c. buttermilk
8 oz. Cool Whip

Preparation

Put the undrained cans of pineapple into a saucepan and bring to a boil.
Stir in the sugar and jello until dissolved.
Let cool, then add the buttermilk and fold in the Cool Whip.
Refrigerate until firm.