1 (6 oz.) pkg. apricot Jell-O
12 oz. crushed pineapple with juice
2 cups buttermilk
9 oz. Cool Whip
Set Cool Whip in refrigerator a few hours before starting.
In small saucepan, bring undrained pineapple to a boil and dissolve dry gelatin in it. Chill until almost set.
Add buttermilk and chill again. Fold in softened Cool Whip and pour into a 9 x 13 pan.