Congealed salads don’t seem to get the attention they deserve these days. They were always present, in many different forms at family gatherings and ladies luncheons as I was growing up. They are especially yummy in the summertime. My recipe today is one I really think you will enjoy. It’s refreshing and a great accompaniment to brighten up a meal. I hope you will try it.
Ingredients:
1 small package orange jello
One 8 ounce can of crushed, canned pineapple, with juice
2 cups buttermilk
6 ounces of Cool Whip
2 cups finely chopped pecans, optional
Instructions:
*Place jello and pineapple (with juice) in a small saucepan. Stir over low heat until jello dissolves.
*Remove from heat and cool.
*Combine buttermilk and Cool Whip in a mixing bowl.
*Add cooled jello/pineapple mixture to buttermilk mixture and add pecans, if using.
*Pour into pyrex dish or desired mold and refrigerate until set and firm.
*Cut into squares.
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