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Buttermilk Orange Salad Recipe

Buttermilk Orange Salad Recipe

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.
TOTAL TIME: Prep: 25 min. + chilling YIELD:6-8 servings


  • 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


  • 1. 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. Yield: 6-8 servings.

Nutritional Facts

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

Reviews for Buttermilk Orange Salad

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shortbreadlover User ID: 960739 66927
Reviewed Apr. 18, 2014

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

phillips66 User ID: 332285 14919
Reviewed 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 User ID: 3923710 13610
Reviewed 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 User ID: 1297101 14254
Reviewed 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."

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