1 lg. can crushed pineapple
1 lg. box peach Jello
1 lg. Cool Whip (16 oz.)
2 c. buttermilk

Mix pineapple with juice and box of Jello in pan. Heat over medium heat to a slow boil. Stir occasionally. Set aside. In large bowl put Cool Whip. Fold in two cups of buttermilk slowly until blended.

Fold hot mixture a little at a time into the Cool Whip mixture. Blend well. Pour into a 13 x 9 inch pan or dish. Chill overnight.