1 sm. can crushed pineapple
6 oz. pkg. peach Jello
9 oz. Cool Whip
2 c. buttermilk
1 c. chopped pecans (opt.)

Mix pineapple and Jello over medium heat. Add 2 cups buttermilk. Refrigerate until beginning to jell. Remove and add Cool Whip and pecans, mixing well. Pour in 9"x13" pan and refrigerate.