"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pineapple Buttermilk Salad Recipe

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This recipe for Pineapple Buttermilk Salad, by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Pluke
Added: Wednesday, March 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 20-oz can crushed pineapple--do not drain
2 tablespoons sugar
2 3-oz packages of orange Jello
2 cups buttermilk
1 8-oz carton whipped topping
1 cup chopped pecans

Directions:
Directions:
Combine pineapple and sugar. Bring to a boil, stirring occasionally. Remove from heat. Add Jello and stir until it is dissolved. Cool completely. Add buttermilk and stir. Let cool in refrigerator until consistency of beaten egg whites. Fold in whipped topping and nuts. Put mixture in 9x13" pan and chill.

Personal Notes:
Personal Notes:
Refrigerating overnight is best.

 

 

 

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