1 (20 oz.) can crushed pineapple (undrained)
1 (6 oz.) pkg. lime Jell-O
2 c. buttermilk
1 (8 oz.) carton Cool Whip

Bring pineapple and Jell-O to a boil until Jell-O dissolves. Cool, then add buttermilk. Chill until consistency of unbeaten egg whites, then fold in Cool Whip. Spoon into lightly oiled mold or long Pyrex dish and refrigerate until firm.