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Orange Buttermilk Salad
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1 can (20 ounces) unsweetened crushed pineapple, undrained
3 tablespoons sugar
1 package (6 ounces) orange gelatin
2 cups buttermilk
1 carton (8 ounces) frozen whipped topping, thawed
1 cup chopped nuts
In a saucepan, combine pineapple and sugar; bring to a boil, stirring
occasionally. When mixture boils, immediately add gelatin and stir until
dissolved. Cool slightly. Stir in buttermilk. Chill until partially set. Fold in
whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour
into a lightly oiled 8-1/2-cup mold. Chill overnight.
Yield: 12-16 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |