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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.