1 (15 1/4 oz.) can crushed pineapple
1 (6 oz.) pkg. orange jello
2 c. buttermilk
1 c. flaked coconut
1 c. chopped pecans
1 (12 oz.) carton frozen whipped topping, thawed

Place pineapple in a saucepan; bring to a boil, stirring constantly. Remove from heat. Add jello, stirring until dissolved. Stir in buttermilk, coconut and pecans; cool. Fold in whipped topping; pour into 13 x 9 x 2-inch dish. Chill until firm.