1 (8 1/2 oz.) can crushed pineapple in syrup
1 (6 oz.) pkg. orange Jello
2 c. buttermilk
1 (8 oz.) carton frozen whipped topping, thawed
1/4 tsp. salt
1/4 c. chopped pecans (optional)

In large saucepan, bring pineapple and syrup to a boil. Remove from heat, stir in Jello. Cool to room temperature. Stir in the buttermilk. Fold in whipped topping; add pecans, if desired. Pour into 8 cup mold. Chill 4 hours or overnight. Yield: 6-8 servings.