1 (6 oz.) box peach Jello (2-3 oz.)
1 (8 oz.) can crushed pineapple, undrained
2 c. buttermilk
1 (8 oz.) carton Cool Whip

Mix dry Jello and crushed pineapple, undrained, in quart pan. Heat on low heat until syrupy Jello melts. Cool. Add buttermilk and Cool Whip. Beat well with electric mixer. Pour in deep dish. Keep in refrigerator.