- 1 can (20 ounces) crushed pineapple
- 1 package (6 ounces) orange gelatin
- 2 cups buttermilk
- 1 carton (8 ounces) frozen whipped topping, thawed
- In a saucepan, bring pineapple with juice to a boil. Stir in the gelatin until dissolved. Remove from the heat; stir in buttermilk. Cool to room temperature. Fold in whipped topping. Pour into an 11-in. x 7-in. dish or 2-qt. bowl. Chill for at least 4 hours. Yield: 10 servings.
Originally published as Orange Buttermilk Salad in Reminisce March/April 1997, p49
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Reviewed Jan. 13, 2013
I've actually prepared this salad with peach flavored gelatin as well.
This salad goes so well with ham or a pork roast.
I look forward to making it in Springtime.