Orange Buttermilk Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple (undrained)
2 (3 oz.) pkg. orange Jell-O or 1 pkg. orange and 1 pkg. apricot Jell-O
2 c. buttermilk (thick)
1 (8 oz.) carton frozen whipped topping, thawed

Preparation

In a saucepan, bring pineapple and juice to a boil.
Remove from the heat and add gelatin; stir until dissolved.
Add buttermilk and mix well.
Cool to room temperature.
When begins to thicken slightly, fold in thawed Cool Whip.
Pour into 11 x 7 x 2-inch deep dish.
Refrigerate several hours or overnight.
Cut into squares.
Yield: 12 servings.