- 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.
Reviews forOrange Buttermilk Gelatin Salad Mold
"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."
"Don't change a thing. This is really good."