1 (6 oz.) pkg. apricot Jello
1 (20 oz.) can crushed pineapple, undrained
2 c. buttermilk
1 (8 or 9 oz.) Cool Whip

Bring pineapple to a boil. Stir dry Jello into mixture, mix until dissolved. Chill until partially set. Stir in buttermilk. Chill again until partially set. Fold in Cool Whip. Refrigerate until firm.

Note: No mayonnaise or sour cream used.