1 (15 1/2 oz.) crushed pineapple with juice
1 (6 oz.) pkg. Jello, apricot or peach
2 c. buttermilk
1/2 pkg. coconut, flaked
1 (12 oz.) frozen whipped topping
1/2 c. chopped pecans

Heat pineapple; add Jello and stir until dissolved. Cool. Add coconut, buttermilk, nuts and whipped topping. Pour into 13x9 inch pan. Chill until firm. Serves 12.