6 oz. peach or apricot Jello
1 lg. can crushed pineapple
2 c. buttermilk
8 oz. Cool Whip
1 c. chopped pecans (optional)

Mix Jello and pineapple with juice in pan. Bring to boil. Cool completely. Stir in buttermilk and Cool Whip. Add pecans. Pour in large Pyrex dish. Refrigerate. Serves 14 to 16.