Orange Buttermilk Salad

Ingredients

• 1 can (20 ounces) crushed pineapple, undrained
• 1 package (6 ounces) orange gelatin
• 2 cups buttermilk
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions

• In a saucepan, bring pineapple to a boil. Remove from the heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into an 11-in. x 7-in. dish. Refrigerate several hours or overnight. Cut into squares. Yield: 12 servings.