Apricot Salad - cooking recipe

Ingredients

1 large can crushed pineapple
2 (3 oz.) boxes apricot jello
1 large container Cool Whip
2 c. buttermilk
1/2 c. chopped pecans

Preparation

Heat pineapple and juice to a boil.
Take off of stove and add apricot jello.
Stir until jello is dissolved.
Cool in refrigerator until completely cold, but not set.
Add the 2 cups of buttermilk to Cool Whip.
Add chopped pecan nuts as desired. Chill overnight.
Serves 10 to 12.