1 (6 oz.) pkg. apricot Jello
1 lg. (15 1/4 oz.) can crushed pineapple with juice
2 tsp. lemon juice
1/4 c. mayonnaise
2 c. buttermilk
8 oz. Cool Whip

Bring Jello, pineapple with juice and lemon juice to a boil in a saucepan. (Do not add water to Jello.) Cool until thick. Add mayonnaise and buttermilk. Fold in Cool Whip. Chill until firm. Serves 10.