Apricot Salad - cooking recipe

Ingredients

15 1/2 oz. can crushed pineapple (undrained)
2 (3 oz.) pkg. apricot jello
2 c. buttermilk
12 oz. carton Cool Whip

Preparation

Heat pineapple and juice until it comes to a boil.
Add jello and stir until dissolved.
Cool completely.
When cooled, add buttermilk and Cool Whip.
Mix well and chill in 9 x 13-inch glass dish overnight.