1 lg. or 2 sm. pkg. peach Jello
3 tbsp. sugar
1 sm. can crushed pineapple, undrained
2 c. buttermilk
1 c. chopped pecans
1 (9 oz.) Cool Whip

Add the Jello, sugar and pineapple together in a pan and heat until Jello is dissolved. Cool 15 minutes. Add 2 cups buttermilk, stir, and add the pecans and Cool Whip. Place in a 9x13 inch pan and refrigerate. This is best if made a day before serving.