Congealed Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
2 c. buttermilk
1/2 to 1 c. pecans, finely chopped
1 (6 oz.) pkg. orange gelatin
1 (8 oz.) container whipped topping

Preparation

Heat pineapple with juice to a boil. Add gelatin and mix well. Cool. Add buttermilk, nondairy whipped topping and nuts.
Mix well. Refrigerate.
Let congeal.