1 lg. box apricot Jello
1 lg. can crushed pineapple
2 c. buttermilk
1 (8 or 12 oz.) Cool Whip
Nuts (optional)

Bring crushed pineapple to a boil, remove from stove and pour Jello in with pineapple hot; let cool and pour buttermilk in and mix well. Then fold in thawed Cool Whip. Pour in long shallow Pyrex.