1 lg. pkg. strawberry gelatin
20 oz. can crushed pineapple, undrained
2 c. buttermilk
1 (9 oz.) carton whipped topping
1 c. chopped pecans

Mix gelatin and pineapple in large saucepan. Heat on stove until gelatin dissolves. Do not boil. Allow to cool. Mix in buttermilk, whipped topping and pecans until blended. Pour into 8x12 inch oblong dish or clear glass bowl. Refrigerate. (I don't like buttermilk but I like this salad.)