Friday, February 10, 2012


1 can (20-oz) crushed pineapple, do not drain
1 pkg (6-0z) orange gelatin
2 cups buttermilk
1 tub (8-oz) whipped topping, thawed

In a saucepan bring the pineapple to a boil; remove from the heat.  Add the gelatin and stir to dissolve completely.  Add the buttermilk, mixing well.  Allow to cool to room temperature then fold in the whipped topping.  Pour into an 11 x 7-inch baking dish.  Refrigerate overnight.  Cut into 12 squares to serve.

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