Orange Buttermilk Salad

Serving size: 12

1 (20 ounce) can crushed pineapple
1 (6 ounce) box orange Jell-O
2 cups buttermilk
1 (8 ounce) container Cool Whip, thawed

In a saucepan, bring pineapple to a boil. Remove from the heat; add Jell-O and stir to dissolve. Add buttermilk and mix well. Cool to room temperature.

Fold in whipped topping. Pour into an 11 x 7-inch dish. Refrigerate several hours or overnight.

Cut into squares.