Orange Buttermilk Salad Joyce Schwarm
1 - 20 oz. can crushed pineapple undrained 1 - 6 oz. pkg. orange jello
2 cups buttermilk 1 - 8 oz. frozen whipped topping
In a saucepan, bring pineapple to a boil. Remove from the heat; add jello 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 dish. Refrigerate several hours or overnight. Cut into squares.