Orange Buttermilk Salad
1 can (20 ounces) unsweetened crushed pineapple, undrained
3 tablespoons sugar
1 package (6 ounces) orange flavored gelatin
2 cups buttermilk
1 carton (8 ounces) frozen whipped topping, thawed
1 cup chopped nuts (walnuts are good)
In a saucepan, combine pineapple and sugar; bring to a boil, stirring
occasionally. When mixture boils, immediately add gelatin and stir
until dissolved. Remove from the heat; cool slightly. Stir in
buttermilk. Chill until partially set. Fold in whipped topping and
nuts. If necessary, chill until mixture mounds slightly. Pour into a
lightly oiled 8 and 1/2 cup mod. Chill overnight.
Yield: 12-16 servings.