1 (6 oz.) box orange Jello
1 (15 1/4 oz.) can crushed pineapple
2 c. buttermilk
1 c. flaked coconut
1 c. chopped pecans
1 (12 oz.) LaCreme whipped topping

Place pineapple (undrained) in saucepan. Bring to boil, stirring constantly. Remove from heat. Add Jello and stir until dissolved. Stir in buttermilk, pecans and coconut. Fold in whipped topping. Pour into 13 x 9 x 2 inch dish and chill until firm.