1 lg. box strawberry Jello
1 (20 oz.) can crushed pineapple, undrained
2 c. buttermilk
1 c. chopped pecans
1 (9 oz.) container Cool Whip

In large saucepan, mix Jello and undrained pineapple; heat until Jello is dissolved (do not boil). Set aside and let cool. When cooled, add buttermilk, nuts, and Cool Whip. Mix until well blended, but do not beat. Pour into desired dish and refrigerate for 1-2 hours.