Creamy Pineapple-Orange Jello Salad - cooking recipe

Ingredients

1 can crushed pineapple (8 oz.)
1 pkg. orange jello (4 serving size)
1 c. buttermilk
1 3/4 c. Cool Whip, thawed
1/2 c. pecans

Preparation

Use an 8-inch square pan.
Bring pineapple with juice to a boil.
Off heat, stir in jello to dissolve.
Cool.
Stir in buttermilk and fold in Cool Whip until no lumps remain.
Stir in pecans.
Pour into pan and refrigerate 4 hours.
Serve in cut squares on lettuce leaves, garnished with canned mandarin orange segments.
Serves 6 to 8.