For a deliciously creamy treat, I make this gelatin salad. It is so easy to whip up and I always receive compliments.—Carol Van Sickle, Versailles, Kentucky
- 1 can (20 ounces) crushed pineapple, undrained
- 1 package (6 ounces) orange gelatin
- 2 cups buttermilk
- 1 carton (8 ounces) frozen whipped topping, thawed
- In a saucepan, bring pineapple to a boil. Remove from the heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into an 11-in. x 7-in. dish. Refrigerate several hours or overnight. Cut into squares. Yield: 12 servings.
Originally published as Orange Buttermilk Salad in Taste of Home February/March 1995, p19
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