Orange buttermilk salad

Yield: 12 servings

Measure Ingredient
1 can Pineapple; crushed; undrained; 20 oz.
1 pack Gelatin; orange flavored; 6 oz. package
2 cups Buttermilk
1 pack Whipped topping; frozen; thawd; 8 oz. package

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 x 7 x 2 inch dish. Refrigerate several hours or overnight. Cut into squares.

Taste Of Home Magazine Feb/Mar 95 Carol Van Sickle - Versailles, Kentucky

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Submitted By DAVID KNIGHT On 02-25-95

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