1 lg. pkg. strawberry Jello
1 (20 oz.) can crushed pineapple, undrained
2 c. buttermilk
1 c. pecans, chopped
1 (9 oz.) carton whipped topping

Mix Jello and pineapple in large saucepan. Heat on stove until Jello dissolves. (Do not boil.) Allow to cool. Mix in buttermilk, pecans and whipped topping until blended. Pour into 8 x 12 inch dish or clear glass bowl. Refrigerate.