1 can crushed pineapple (15 oz.)
1 large pkg. strawberry jello (6 oz.)
1 cup chopped nuts
2 cups butter milk (can use 16 oz. plain yogurt plus 1 tbsp sugar)
1 Large Cool Whip (12 oz.)

Combine pineapple juice and jello on stove, bring to a boil. Let cool to room temperature (can put pan in ice water to cool). Add other ingredients; stir. Pour into 9x13 pan and refrigerate until chilled.