1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. Jello
2 c. buttermilk
1 (12 oz.) Cool Whip

Bring pineapple and juice to a boil. Add Jello and cool. Add buttermilk. Mix well. Fold in Cool Whip. Refrigerate until set. Use 9"x13" pan.