1 lg. (6 oz.) pkg. orange gelatin
1 (8 oz.) can crushed pineapple (in syrup)
2 c. fresh buttermilk
1 (8 oz.) carton whipped topping (or 9 oz.)
1/4 c. chopped pecans

Combine Jello (dry) with pineapple and the juice in a large saucepan and bring to boil, stirring constantly to prevent sticking. Cool slightly, stir in buttermilk. Fold in whipped topping and nuts. Pour into mold or dish and let congeal.