1 3 oz. box apricot jello
1 small can crushed pineapple
1 4 oz. carton Cool Whip
1 c. buttermilk
1/2 c. pecans optional

Heat pineapple and juice in sauce pan until bubbly. Add jello, remove from heat. Stir until jello is dissolved. Let cool slightly. Pour into 8 by 8 inch pyrex dish. Stir in cool whip, buttermilk, and pecans. Refrigerate until set.