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Orange Buttermilk Salad Recipe

Orange Buttermilk Salad Recipe photo by Taste of Home

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I'm always asked to bring this gelatin salad to family gatherings. It has a very pretty light orange color, which adds a nice touch to any table setting.

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Orange Buttermilk Salad Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

25 25

Ingredients

1 can (8-1/2 ounces) crushed pineapple in syrup
1 package (6 ounces) orange gelatin
2 cups buttermilk
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped pecans

Directions

In a large saucepan, bring pineapple and syrup to a boil. Remove from the heat; stir in gelatin. Cool to room temperature. Stir in the buttermilk. Fold in whipped topping and pecans. Pour into an 8-cup mold; chill 4 hours or overnight. Yield: 6-8 servings.

Nutritional Facts 1 serving (1/2 cup) equals 230 calories, 8 g fat (5 g saturated fat), 2 mg cholesterol, 113 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Orange Buttermilk Salad in Country October/November 1991, p51

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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Reviews for Orange Buttermilk Salad

Orange Buttermilk Salad

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Reviewed on Jun. 23, 2012 by phillips66

I have made this over the years and always receive rave reviews. I am taking this for a pot-luck 4th of July BBQ next month. Please try this recipe.

Reviewed on Apr. 08, 2012 by bdmerriam

I've been making this jello recipe for years (it first was published in TOH in the late 1990s, I believe, but I've lost my copy of the recipe and just make it from memory). I agree that the recipe is better with a 20 oz. can of pineapple. I don't usually add the pecans. We like either sugar free orange or lime jello and use fat-free whipped topping. My kids love this recipe (so do all the adults I've served it to!). Delicious!

Reviewed on Dec. 11, 2010 by Voncille

8 1/2 ounces of crushed pineapple does not provide enough liquid to dissolve the gelatin and not enough pineapple. Try a 20 oz. can instead and add 1 cup of pecans rather than 1/4 cup. Otherwise, it is an excellant recipe.