1 (20 oz.) can crushed pineapple
1 (6 oz.) box strawberry Jello
2 c. buttermilk
1 (8 oz.) container dessert whipped topping
1/2 c. chopped nuts

Drain pineapple well, put juice in a large glass bowl. Heat juice 1-2 minutes on high (juice should be hot but not boiling). Add and dissolve Jello. Cool. Add buttermilk and pineapple and put in refrigerator until mixture starts to thicken. Fold in dessert topping and nuts. Pour in large Pyrex dish or several small molds.