1 lg. pkg. peach or apricot jello
1 (20 oz.) can crushed pineapple and juice
1 tsp. lemon juice
1/4 c. mayonnaise
1 (8 oz.) carton Cool Whip
2 c. buttermilk

Mix jello and pineapple; cook to boiling point. Cool jello and pineapple. When it begins to congeal, add folded mixture of lemon juice, mayonnaise, Cool Whip and buttermilk. Pour into pan or mold. Refrigerate for several hours. Cut into squares to serve.