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