Congealed Orange-Buttermilk Salad - cooking recipe

Ingredients

1 (20 oz.) can unsweetened crushed pineapple, undrained
1 large pkg. orange Jello
2 c. buttermilk
1 (8 oz.) Cool Whip, thawed
1 c. pecans, toasted and chopped
lettuce

Preparation

Bring pineapple and liquid to a boil on medium heat in a saucepan.
Remove from heat and stir in gelatin until dissolved. Cool.
Add buttermilk and chill until consistency of unbeaten egg whites.
Fold in Cool Whip and pecans.
This can either be spooned into a lightly greased Jello mold or an oblong baking dish.
Chill until firm.
Unmold on a lettuce-lined plate or cut into squares and serve on lettuce leaf.\tDelicious!
Serves 10.