1 (8 oz.) can crushed pineapple
1 sm. orange jello
2 c. buttermilk
1 (8 oz.) frozen whipped topping, thawed (Cool Whip)
1/4 c. chopped pecans

In large saucepan bring pineapple and syrup to a boil. Remove from heat and stir in jello. Cool to room temperature. Stir in buttermilk, then fold in Cool Whip and pecans. Pour into 8-cup mold. Chill 4 hours or overnight. Yield: 6-8 servings.