Prep 15 mins
Cook 6 hrs
This sure is good! It's easy to make, too, and is perfect for holidays and potluck meals, as well as for everyday dessert. Not too sweet, creamy, orangey, and nutty goodness shaped in a pretty mold. Hope you like it. (Note: Cook time is rest and chill time.)
- 1 (8 1/2 ounce) can crushed pineapple in syrup
- 1 (6 ounce) package orange gelatin
- 2 cups buttermilk (DO NOT use a substitute!)
- 1 (8 ounce) carton frozen whipped topping, thawed
- 1⁄4 cup chopped pecans
- In a large saucepan, bring pineapple and syrup to a boil.
- Remove from heat; stir in gelatin. Cool to room temperature.
- Stir in the buttermilk. Fold in whipped topping and pecans.
- Pour into an 8-cup mold; chill 4 hours or overnight.
I made this along with buttermilk fried chicken, coleslaw and buttermilk biscuits when I had a surplus of buttermilk in the house and didn't know how to use it all up. I had fun getting my husband to try to guess what the secret ingredient in ALL FOUR dishes was. I used a Bundt-type dish to mould it and served the coleslaw (with buttermilk-ranch dressing) in the middle of the moulded salad. It looked very pretty! I'm making this again for our family Thanksgiving potluck and I'm sure it will be a hit. I leave out the nuts (husband's preference.)
Jen, Thank you for this great recipe. I served it for Father's Day along side my "Recipe #265208" -- a perfect accompaniment. I have a gelatin salad that is very similiar -- in addition to the ingredients in your salad, it also has cream cheese and diced canned apricots. Your salad is easier to assemble than mine!!! The next time I make your recipe, I'm going to add some of the diced apricots. I didn't use a mold -- instead made it in a pretty clear glass bowl I have and it looked very pretty (and refreshing) on the table. I hope others will try this.