Orange Buttermilk Congealed Salad

1 (6 oz.) pkg. orange gelatin

1 (8 oz.) crushed pineapple in syrup

2 c. buttermilk

1 (8 oz.) ctn. whipped topping

1/4 c. chopped pecans

Combine gelatin and pineapple with syrup in a large saucepan and bring to a boil, stirring to prevent sticking. Cool slightly. Stir in buttermilk. Fold in whipped topping and pecans. Pour into mold and chill.