1 (20 oz.) can crushed pineapple
1 lg. pkg. raspberry Jello
1 sm. carton Cool Whip
2 c. buttermilk
1/2 c. chopped nuts
Dash of salt

Bring pineapple and juice to full boil. Add Jello and salt. Stir and cool.

Mix buttermilk and Cool Whip. Add to cooled Jello. Fold in nuts.