Orange Buttermilk Salad

Yield: 10 servings

Ingredients

1 can (20 oz.) crushed pineapple, undrained

check (6 oz.) orange gelatin 1 pkg. (6 oz.) orange gelatin

check buttermilk* 2 cups buttermilk*

check (8 oz.) whipped topping, thawed 1 carton (8 oz.) whipped topping, thawed

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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.

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