A classic Easter sweet, Brenda Gantt’s Orange Buttermilk Salad is taste of childhood with every spoonful.
Orange Buttermilk Salad
Makes 8 servings
Ingredients
- 1 (20-ounce) can crushed pineapple, drained
- 3 tablespoons sugar
- 1 (6-ounce) package orange gelatin
- 2 cups whole buttermilk
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 cup chopped toasted pecans
Instructions
- In a medium saucepan, combine pineapple and sugar. Bring to a boil over medium heat, stirring occasionally. When the mixture boils, immediately add gelatin, and stir constantly until dissolved. Remove from heat, and allow it to cool down a bit.
- Stir in buttermilk until combined, and refrigerate until thickened and just beginning to set, about 45 minutes to 1 hour, stirring occasionally. Fold in whipped topping and pecans. Pour into an oiled gelatin mold or a party serving bowl. Cover and refrigerate until set, about 4 hours, or overnight.
I clipped this recipe out of the magazine, bought all the ingredients, prepped everything to start, but the instructions make no sense to me. You have no liquid when combining drained pineapple, sugar and a box of orange jello, so there’s nothing to “boil” or stir “until dissolved” before moving from heat. What am I not understanding?
Update to my earlier post: The correct version of this recipe lives on Allrecipes.com. Taste of the South has it incorrect in both its magazine and this website, in that it calls for a “drained” can of crushed pineapple. Keep the liquid, as that’s what allows the sugar and Jello to dissolve. I made this using the Allrecipes.com version (where the instructions are also a bit easier to follow), and it was pretty tasty.