Buttermilk Congealed Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple with juice
1 (3 oz.) pkg. orange flavored gelatin
2 c. buttermilk
1 (6 oz.) pkg. refrigerated whipped topping
2 c. chopped pecans (I only use 1 c.)

Preparation

Drain the juice from the pineapple into a small saucepan. Add the gelatin and cook over low heat, stirring until the gelatin is thoroughly dissolved.
Cool.
Mix the buttermilk and whipped topping. Add the pecans and gelatin.
Pour into a mold or casserole dish and refrigerate.
Serve when firm.
Yield: 6 servings.