This tart, yet cooling recipe is perfect fare for the humid summer days. Almost every church, ladies aid and school fund raising cookbooks of the 70’s had at least 2 versions of this recipe!
1 (20 oz.) can crushed pineapple with juice
2 sm. pkgs. orange Jello (not sugar free)
2 C buttermilk
8 oz. Cool Whip
- Heat together in saucepan the crushed pineapple and dry Jello to
- boiling. Stir thoroughly and cool to almost set. Add buttermilk and Cool
- Whip and beat together. Pour into 7 x 11 inch pan. Chill 4 hours before serving