At her home in Moncks Corner, South Carolina, reader Lillian Volf serves this cool pineapple treat as a salad or dessert. The frozen fluff calls for only four ingredients and costs a mere 23 cents for each refreshing serving.
- 1-1/2 cups buttermilk
- 3/4 cup sugar
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 1 carton (8 ounces) frozen whipped topping, thawed
- In a small bowl, combine the buttermilk, sugar and pineapple. Fold in the whipped topping. Transfer to a 13-in. x 9-in. dish. Freeze for 4 hours or until firm. Remove from the freezer 20 minutes before serving. Yield: 12 servings.
Originally published as Frosty Pineapple Salad in Quick Cooking March/April 2002, p35
Reviews for Frosty Pineapple Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review