Orange Buttermilk Gelatin Salad Mold Recipe

5 2 3
Orange Buttermilk Gelatin Salad Mold Recipe
Orange Buttermilk Gelatin Salad Mold Recipe photo by Taste of Home
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Orange Buttermilk Gelatin Salad Mold Recipe

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5 2 3
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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

2/3 cup: 168 calories, 7g fat (3g saturated fat), 1mg cholesterol, 57mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 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
  1. 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

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Martin User ID: 9158110 265425
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."

MY REVIEW
rebelwithoutaclue User ID: 4288906 38046
Reviewed Mar. 17, 2014

"Don't change a thing. This is really good."

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