Orange Buttermilk Salad

Yield:
10 servings

Ingredients:

  1. 1 can (20 oz.) crushed pineapple, undrained
  2. 1 pkg. (6 oz.) orange gelatin
  3. 2 cups buttermilk*
  4. 1 carton (8 oz.) whipped topping, thawed
Directions:

In a saucepan, bring pineapple with juice to a boil. Stir in the gelatin until dissolved. Remove from the heat; stir in the buttermilk. Cool to room temperature. Fold in whipped topping. Pour into 2-qt. serving dish. Chill for at least 4 hours before serving.

*No buttermilk? Substitute 2 tablespoons lemon juice and enough milk to make 2 cups.


TDS 3