1 (6 oz.) box apricot jello
1 (20 oz.) can crushed pineapple
2 c. buttermilk
1 (8 oz.) carton Cool Whip
1 c. chopped celery
1 c. chopped pecans

Mix jello with pineapple. Heat slowly until jello is thoroughly dissolved. Set aside to cool. Add buttermilk to jello when cool and chill in refrigerator until just slightly thickened. Then add the other ingredients to this mixture. Pour into large Pyrex dish (9 x 13) and chill overnight. Very good.