Buttermilk Orange Salad

Name: Buttermilk Orange Salad
Prep time: 25 min
Total time: 25 min
Yield: 6-8 servings.
Ingredients: 1 can (8-1/2 ounces) crushed pineapple in syrup; 1 package (6 ounces) orange gelatin; 2 cups buttermilk; 1 carton (8 ounces) frozen whipped topping, thawed; 1/4 cup chopped pecans

I'm always asked to bring this gelatin salad to family gatherings. It has a very pretty light orange color, which adds a nice touch to any table setting.

Ingredients

1 can (8-1/2 ounces) crushed pineapple in syrup
1 package (6 ounces) orange gelatin
2 cups buttermilk
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped pecans

Directions

In a large saucepan, bring pineapple and syrup to a boil. Remove from the heat; stir in gelatin. Cool to room temperature. Stir in the buttermilk. Fold in whipped topping and pecans. Pour into an 8-cup mold; chill 4 hours or overnight.

Nutrition Facts

1/2 cup: 230 calories, 8g fat (5g saturated fat), 2mg cholesterol, 113mg sodium, 34g carbohydrate (30g sugars, 1g fiber), 4g protein.

Originally published as Orange Buttermilk Salad in Country October/November 1991

Reviews

My Review

Click stars to rate

Average Rating:

shortbreadlover

Apr 18, 2014

I make this all the time. it is one of my favorite recipes to make with jello
phillips66

Jun 23, 2012

I have made this over the years and always receive rave reviews. I am taking this for a pot-luck 4th of July BBQ next month. Please try this recipe.
bdmerriam

Apr 8, 2012

I've been making this jello recipe for years (it first was published in TOH in the late 1990s, I believe, but I've lost my copy of the recipe and just make it from memory). I agree that the recipe is better with a 20 oz. can of pineapple. I don't usually add the pecans. We like either sugar free orange or lime jello and use fat-free whipped topping. My kids love this recipe (so do all the adults I've served it to!). Delicious!
Voncille

Dec 11, 2010

8 1/2 ounces of crushed pineapple does not provide enough liquid to dissolve the gelatin and not enough pineapple. Try a 20 oz. can instead and add 1 cup of pecans rather than 1/4 cup. Otherwise, it is an excellant recipe.