Congealed Salad - cooking recipe

Ingredients

1 large box jello (lemon, lime, orange, peach, etc.)
1 large can crushed pineapple
1 1/2 c. buttermilk
8 oz. Cool Whip
1 c. chopped pecans

Preparation

Put pineapple (undrained) in saucepan; heat.
Stir in jello. Add and stir Cool Whip.
Mix well.
Add buttermilk and pecans. Mix.
Put in refrigerator to congeal.
Cut in squares to serve. Makes 12 to 15 servings.