Buttermilk Congealed Salad


1 can crushed pineapple (20 ounces)
2 Cups buttermilk
8 ounces whipped topping
2 small boxes gelatin (your flavor choice; suggested: strawberry, peach or orange)

  1. Heat pineapple in juice, bring to a boil. Add gelatin and mix well.
  2. Remove from heat and add buttermilk, stir. Allow to cool for twenty to thirty minutes.
  3. Stir in whipped topping.
  4. Pour into mold, bowl or 9”x9” square dish.  Refrigerate.

Cooking With Crevolyn
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