1 (20 oz.) can unsweetened crushed pineapple (undrained)
3 tbsp. sugar
1 (6 oz.) pkg. orange-flavored gelatin
2 c. buttermilk
1 (8 oz.) carton frozen whipped topping, thawed
1 c. chopped nuts

In a saucepan, combine pineapple and sugar. Bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Remove from heat; cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. Pour into a lightly oiled 8 1/2-cup mold. Chill overnight.

NOTE: Use a Bundt cake pan sprayed lightly with Pam.