2 (11-oz.) cans apricot nectar
2 (3-oz.) pkg. apricot jello
1 (15 1/4-oz.) can apricots, drained and chopped
1 c. buttermilk
1/2 c. apricot preserves
1 (8-oz.) Cool Whip, thawed

Bring apricot nectar to a boil. Remove from heat and add gelatin, stirring until dissolved. Cool to room temperature, then add apricots, buttermilk and preserves. Stir in Cool Whip and chill.