1 (20 oz.) can crushed pineapple, undrained
1 lg. pkg. peach Jello
2 c. buttermilk
1 (8 or 9 oz.) container Cool Whip

Heat pineapple and Jello in saucepan until Jello is dissolved. Chill until almost set. Stir in buttermilk. Chill again until almost set. Fold in Cool Whip and chill until firm.