1 (20 oz.) can crushed pineapple with juice
2 (3 oz.) boxes strawberry Jello
2 c. buttermilk
1 c. chopped pecans
1 (12 oz.) container Cool Whip

Heat pineapple juice and Jello until Jello dissolves - do not boil. Do not add water to Jello. Cool. Add buttermilk, pecans and Cool Whip. Chill until firm. Pour in 9 x 13 inch pan. Makes 8 to 10 servings.