VENA’S PINEAPPLE ORANGE SALAD
1 (20-ounce) can crushed pineapple, undrained
1 (6-ounce) package orange-flavored gelatin (Jell-O, can use sugar-free)
2 cups buttermilk
1 (8-ounce) carton frozen whipped topping (Cool Whip), thawed
In saucepan bring pineapple and juice to a boil. Remove from heat, add gelatin, stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour into 11-inch by 7-inch x 2-inch dish. Refrigerate overnight. Cut into squares. Yields 12 servings.
— John Matthews