Pineapple-Buttermilk Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple (undrained)
2 Tbsp. sugar
1 (6 oz.) pkg. orange gelatin
2 c. buttermilk
1 (8 oz.) container Cool Whip, thawed
1/2 to 1 c. chopped pecans

Preparation

Combine pineapple and sugar in a saucepan; bring to a boil, stirring occasionally.
Remove from heat and add gelatin, stirring until dissolved.
Cool.
Add buttermilk and stir until combined. Fold in whipped topping and pecans.
Spoon into dish and chill until firm.
Cut salad into squares to serve.
(Use a 12 x 8 x 2-inch pan.)
Makes 10 to 12 servings.
Good choice for potluck suppers.