Orange Buttermilk Salad |
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Serving size: 12
1 (20 ounce) can crushed pineapple
1 (6 ounce) box orange Jell-O
2 cups buttermilk
1 (8 ounce) container Cool Whip, thawed
In a saucepan, bring pineapple to a boil. Remove from the heat; add Jell-O and stir to dissolve. Add buttermilk and mix well. Cool to room temperature.
Fold in whipped topping. Pour into an 11 x 7-inch dish. Refrigerate several hours or overnight.
Cut into squares.