1 lg. pkg. Jello
2 c. buttermilk
1 (8 oz.) carton Cool Whip
1 sm. can crushed pineapple
1/2 c. nuts, chopped

Combine pineapple and Jello in saucepan. Heat and bring to a boil. Add buttermilk. Place in refrigerator to cool. Let set to a thick consistency, but not congealed. Fold in Cool Whip and nuts. Place in desired container, or mold, and return to refrigerator. Jello selected will determine desired color of salad.