1 (20 oz.) can crushed pineapple, with juice
1 (6 oz.) box orange Jello
2 c. buttermilk
1 (8 oz.) carton Cool Whip, thawed
1/2 c. pecans, chopped
1 c. flaked coconut

Combine pineapple and Jello in saucepan. Heat just until Jello is dissolved. Remove from heat and stir in buttermilk, coconut and pecans. Fold in Cool Whip. Pour in 13 x 9 x 2 inch pan. Chill until firm. Serves 12 to 15.