BUTTERMILK SALAD

Ingredients

1 (15-ounce) can crushed pineapple
2 small boxes peach or orange gelatin
2 cups buttermilk
1 /2-1 cup chopped nuts
1 (12-ounce) container non-dairy whipped topping

Preparation

Heat undrained pineapple just to a boil in a saucepan. Remove from heat. Add gelatin, stirring to dissolve. Cool mixture. Stir in buttermilk and nuts. Fold in whipped topping. Pour into a 9- x 13-inch dish. Chill until firm. Makes 18 servings. —Janice Whorton, Elmore County —Nora Kelley, Coosa County —Steen Stacey, Monroe County