1 (6 oz.) peach or apricot Jello
1 c. boiling water
20 oz. (1 lg.) pineapple tidbits with juice
2 c. buttermilk
1 c. chopped pecans
8 oz. bowl Cool Whip

Mix water and Jello. Stir until dissolved. Add pineapple with juice and buttermilk. Chill until thick as egg whites; then fold in pecans and Cool Whip. Pour into 9x13 inch dish. Chill until set. Cut into squares and serve on lettuce leaf.

Serves 12.