16 ounce can crushed pineapple, undrained
1 large box apricot jello (or 2 small)
2 cups buttermilk
8 ounces Cool Whip
1 cup chopped pecans
In a 3 qt. sauce pan, heat pineapple and jello till dissolved, bringing to a boil. Remove from heat and let cool (about 10 minutes. Add all remaining ingredients, mix well. Pour into bowl, cover and chill over night.
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