1 (20 oz.) can crushed pineapple, juice and all
4 tbsp. sugar
1 (6 oz.) box apricot Jello
2 c. buttermilk
1 (16 oz.) carton Cool Whip
1 c. chopped pecans

Combine pineapple and juice and sugar. Bring to a boil - stirring as needed. Remove from heat. Dissolve Jello in hot mixture. Cool to room temperature. Add buttermilk - stir in Cool Whip and nuts. Chill until firm.