1 (3 oz.) pkg. apricot Jello
1 c. buttermilk
15 1/2 oz. can crushed pineapple
1/2 c. chopped pecans

Heat pineapple with juice to boiling point. Add Jello and stir until dissolved. Cool. Add buttermilk and chill. When consistency of egg whites, add nuts. Spray container with Pam, pour and refrigerate.