ORANGE BUTTERMILK SALAD
1 large (6-ounce) size orange gelatin
1 (8-ounce) can crushed pineapple, undrained
1 cup buttermilk
1 (8-ounce) carton non-dairy whipped topping
Combine gelatin and undrained pineapple in a large saucepan. Heat over low heat, stirring, until gelatin dissolves. Cool slightly. Stir in buttermilk, blending well. Fold in whipped topping. Pour into a 10-inch square dish, and refrigerate until set. Makes 10-12 servings.