Peachy Summer Gelatin Salad
Ingredients
- 20 ounce crushed pineapple in heavy syrup, undrained
- 2 cup buttermilk
- 6 oz. peach gelatin
- 8 oz. whipped topping thawed
Instructions
Heat crushed pineapple with syrup to a boil. Stir in gelatin to dissolve and let cool to room temperature. Mix buttermilk with whipped topping and stir into cooled gelatin mixture. Place mixture into an oblong pan ( 11 x 7 ) and chill until set. Cut into squares to serve. Serves about 10.