Thank you Nancy and all the good cooks who have sent in versions of Buttermilk salad. I've been looking for this recipe since I tasted it several years ago. No one knew who brought it to a gathering and I had no idea buttermilk was a key ingredient. It's different and perfect to take to potlucks. If you hadn't been on vacation, I might never have gone searching through the archives for "pineapple". Here it is again for those who haven't tried it. It would be easy to cut in half for home use.

Pineapple Apricot Jello Salad with Buttermilk

2 (small) packages Apricot Jell-O (or flavor of choice, orange, peach, etc.) (can be sugar free)
1/2 cup sugar (can be Splenda)
3 cups buttermilk* (or water if using buttermilk powder)
20 oz. can crushed pineapple with juice (can be no sugar added)
8-16 ounces Cool Whip (can be "lite")
9x12 deep dish

Mix dry ingredients. Bring pineapple and liquid to boil in 4 quart saucepan. Stir in dry ingredients till completely dissolved. Cool to room temperature. Fold in 8 ounces Cool Whip thoroughly. Pour into 9x13 inch (deep) dish. Refrigerate till set. Frost with 8 ounces Coolwhip if desired.

* Powdered buttermilk
does not have to be mixed separately. Just add the powder with the dry ingredients and the water with the pineapple and let it mix in the saucepan.


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