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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
Method
- 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.
