1 (3 oz.) pkg. apricot Jello
1 (8 oz.) can crushed pineapple
1 c. buttermilk
1 (8 oz.) Cool Whip

Dissolve Jello with pineapple in saucepan over low heat, stirring gently. Remove from heat and add buttermilk and mix, then blend in Cool Whip. Refrigerate.