1 (20 oz.) crushed pineapple, undrained
2 tbsp. sugar
1 (6 oz.) apricot Jello
2 c. buttermilk or yogurt
1 (8 oz.) Cool Whip
1 c. crushed pecans

Combine pineapple juice and 2 tablespoons sugar. Bring to boil. Add Jello - stir well. Cool. Add buttermilk. Fold in Cool Whip and some pecans. Pour in 8 x 12 x 2 inch dish. Spread on crushed pecans. Chill several hours.