1 cn Crushed pineapple; 20 oz.
1 pk Orange jello; 6 oz
2 c Buttermilk
1 cn Cool whip; 8 ozs; thawed

Recipe by: Sue Klapper In a saucepan, bring pineapple to a boil. Remove
from the heat; add gelatin and stir to dissolve. Add buttermilk and mix
well. Cool to room temperature. Fold in whipped topping. Pour into an 11
inch x 7 inch dish. Refrigerate several hours or overnight. Cut into
squares.