|Apricot gelatin||6 Ounce (1 Package)|
|Canned crushed pineapple||20 Ounce, undrained (1 Can)|
|Buttermilk||2 Cup (32 tbs)|
|Cool whip||9 Ounce (1 Container)|
Bring pineapple to a boil in saucepan.
Stir dry gelatin into pineapple and mix until dissolved.
Chill until partially set.
Stir in buttermilk.
Chill again until partly set.
Fold in Cool Whip.
Refrigerate until firm.