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ORANGE MOLDED SALAD

1 (8 to 8 1/2 oz.) can crushed pineapple with syrup
2 (3 oz.) pkg. orange flavored gelatin
2 c. buttermilk
1 (8 oz.) carton whipped topping, thawed
1/4 c. pecans

Bring pineapple to a boil. Remove from heat. Stir in gelatin. Cool to room temperature. Stir in buttermilk. Fold in whipped topping and pecans. Pour into an 8 cup mold. Chill 4 hours or overnight.