Orange Buttermilk Salad

Yield: 10 servings

Ingredients

1 can (20 oz.) crushed pineapple, undrained

1 pkg. (6 oz.) orange gelatin

2 cups buttermilk*

1 carton (8 oz.) whipped topping, thawed

Directions:

In a saucepan, bring pineapple with juice to a boil. Stir in the gelatin until dissolved. Remove from the heat; stir in the buttermilk. Cool to room temperature. Fold in whipped topping. Pour into 2-qt. serving dish. Chill for at least 4 hours before serving.

*No buttermilk? Substitute 2 tablespoons lemon juice and enough milk to make 2 cups.

Please note that some ingredients and brands may not be available in every store.