A dear friend shared this recipe with me years ago. Now it's my favorite dish to take to a church meeting, shower or any potluck event—it's always a hit. Whenever I serve this salad, people ask for the recipe. They find it hard to believe it's really made with buttermilk! —Juanita Hutto, Mechanicsville, Virginia
Featured In: Who Knew You Could Do That with Jello?
- 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.
Originally published as Orange Buttermilk Salad in Reminisce Extra April 1993, p51
Reviews for Orange Buttermilk Gelatin Salad Mold
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Reviewed May. 2, 2017
"This is a seriously brilliant recipe. My bridge club was amazed by how perfectly the flavor blended. I added 1 tsp of Knox gelatin to make it set up better. And it did."
Reviewed Mar. 17, 2014
"Don't change a thing. This is really good."