Pineapple Apricot Salad - cooking recipe

Ingredients

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

Preparation

Combine pineapple and sugar in saucepan.
Heat well but do not boil.
Remove from heat.
Pour into bowl or dish.
Add jello. Cool slightly.
Add remaining ingredients.
Mix well; cut it up with 2 knives if it hardens too much.
Pour in 12 x 8 x 2-inch dish.
Refrigerate.
May use other flavors of jello.
Can be used as salad or dessert.