Pink Cloud Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. strawberry jello
2 c. buttermilk
1 (9 oz.) carton Cool Whip
1/2 c. chopped pecans (optional)

Preparation

Heat crushed pineapple to boiling point.
Remove from heat; add jello.
Stir until dissolved.
Refrigerate until partially set.
Fold in buttermilk, pecans and Cool Whip.
Pour into mold or 2-quart casserole dish that has been sprayed with Pam. Refrigerate until congealed.
Serve on lettuce for salad.