15 oz. can crushed pineapple, undrained
6 oz. pkg. orange gelatin
2 c. buttermilk
1 c. flaked coconut
1 c. chopped pecans
12 oz. whipped topping, thawed

Place pineapple in sauce pan and bring to a boil, stirring constantly. Remove from heat, add gelatin, stirring to dissolve. Stir in coconut, buttermilk and nuts. Let cool and fold in topping. Put into container and put in refrigerator to cool completely.