1 lg. can crushed pineapple (undrained)
1 (6 oz.) pkg. lime gelatin
2 c. buttermilk
12 oz. container non-dairy whipped topping

Heat pineapple in saucepan until it begins to boil. Remove from heat and add gelatin, stirring until well blended. Set aside to cool completely. When cool, add buttermilk and blend. Fold in whipped topping until evenly distributed. Pour into a ring mold and refrigerate. To serve, unmold and garnish top with holly leaves and red maraschino cherries.