1 (15 1/2 oz.) can crushed pineapple
1 (6 oz.) pkg. apricot Jell-O or any other gelatin
1 c. coconut
2 c. buttermilk
1 c. pecan pieces (optional)
1 (12 oz.) container whipped topping

Pour pineapple and its juice into saucepan and bring to a boil. Remove from heat and stir in Jell-O until dissolved. Cool. Mix in coconut and buttermilk. Add pecans, if desired. Fold in whipped topping. Pour in Bundt pan or ring mold that has been sprayed lightly with cooking spray. Refrigerate until congealed.