Salad - cooking recipe

Ingredients

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

Preparation

Combine jello and crushed pineapple with juice. Heat until jello dissolves. Remove from heat. Blend in buttermilk, coconut and pecans. Fold in Cool Whip. Place in 13 x 9 x 2 pan. Chill until firm.