1 lg. can crushed pineapple

Put in saucepan and let come to a good boil. Add 1 package of apricot jello and 1 envelope of Knox gelatin. Cool completely. Add 1 cup buttermilk, one 8 ounce carton of Cool Whip, 1 cup chopped pecans. Pour into 9 x 13 inch pan and chill until firm. Can be frozen. Cut into squares and serve on lettuce leaves.