1 lg. can crushed pineapple
1 lg. peach Jello
2 c. buttermilk
8 oz. Cool Whip
1 c. chopped pecans

Heat pineapple and juice in saucepan. Add large box of Jello. Stir well and place in refrigerator until cool. Add 2 cups buttermilk. Let almost congeal. Then add 8 ounces Cool Whip and 1 cup pecans, chopped. Let congeal until firm.