PINEAPPLE BUTTERMILK SALAD|
1 (20 oz.) can crushed
pineapple (not drained)
2 Tbsp. sugar
1 (6 oz.) pkg. orange jello
2 c. buttermilk
1 (8 oz.) carton Cool Whip
Bring pineapple, sugar and jello to boil. Cool. Add
buttermilk and Cool Whip. Pour into large Pyrex dish and
refrigerate until set. For diabetics, omit the sugar, use
pineapple canned in its own juice and sugar-free jello.
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