Orange Pineapple Molded Salad

One 8-1/2 ounce can crushed pineapple in syrup
1 ounce package orange-flavored Jello
2 cups buttermilk (not low fat)
1 ounce carton frozen whipped topping, thawed
1/4 cup pecans, chopped

In a large saucepan, bring pineapple and syrup to a boll. Remove from heat. Stir in gelatin. Chill to room temperature. Stir in the buttermilk. Fold In whipped toppling and pecans. Pour Into an 8-cup mold; Chill 4 hours or overnight.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana