1 (3 oz.) pkg. apricot Jello
1 (16 oz.) can crushed pineapple
1 c. fresh buttermilk
1 (8 oz.) Cool Whip

In a saucepan heat pineapple and Jello. Bring to a boil stirring well. Then set aside to cool. Next mix in buttermilk. Last fold in Cool Whip. Refrigerate until firm.

VARIATION:

Use:

1 (3 oz.) package orange pineapple Jello, 1 (8 oz.) can crushed pineapple and 2/3 cup juice from 1 (16 oz.) can mandarin orange sections. Last Cool Whip.

NOTE: DO not need to use all of the Cool Whip.