Buttermilk Salad

From Handly Methodist Church Cookbook...... 1998

• Ready In: 20 mins
• Serves: 6

Ingredients

• 8  ounces Cool Whip
• 6  ounces  orange Jell-O
• 1⁄2 cup  nuts, chopped
• 15  ounces crushed pineapple
• 2  cups buttermilk

Directions

1. Drain juice from pineapple, add water to make 1 - 1/4 cups.
2. Mix juice with dry Jello-O and let come to a boil.
3. Let cool. Add buttermilk and Cool Whip.
4. Mix well, add pineapple and nuts.
5. Let set overnight in the refrigerator.
6. Will keep for a week in refrigerator.