Buttermilk Orange Salad Recipe
Buttermilk Orange Salad Recipe photo by Taste of Home
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Buttermilk Orange Salad Recipe

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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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6-8 servings


  • 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

Nutritional Facts

1/2 cup: 230 calories, 8g fat (5g saturated fat), 2mg cholesterol, 113mg sodium, 34g carbohydrate (30g sugars, 1g fiber), 4g protein .


  1. 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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shortbreadlover 66927
Reviewed Apr. 18, 2014

"I make this all the time. it is one of my favorite recipes to make with jello"

phillips66 14919
Reviewed Jun. 23, 2012

"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."

bdmerriam 13610
Reviewed Apr. 8, 2012

"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!"

Voncille 14254
Reviewed Dec. 11, 2010

"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."

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