Pink Saturday. There are probably a bunch of people that weren't here then, so I decided to share it again. In our family we have always called this recipe PINK SALAD or PINK STUFF. Actually, it can be a side dish or a dessert. I got this recipe from a friend in the 1970's while living in Virginia. Personally, I could eat the whole thing myself.
Congealed Salad (AKA PINK Salad or PINK Stuff)
1 small can crushed pineapple
1 6 oz. Jello (any flavor…I like raspberry)
1 12 oz. Carton Cool Whip
2 c. buttermilk
½ - 1 cup chopped nuts
pineapple and Jello in small saucepan. Heat until Jello dissolves.
Mix Cool Whip and buttermilk; add nuts. Stir in gelatin mixture, mixing
thoroughly. Put in mold or long rectangular pan. Let set for 4 hours.
(I do it overnight.) I find it helpful to spray the mold lightly with
Pam…it comes out of the mold a lot easier. Serves: 12. (I use a wire
whisk for mixing the ingredients together.)
You can make it look fancy by garnishing it with some fresh fruit. I used a Tupperware mold that I've had since the year of the flood.
For a list of other Pink Saturday participants visit Beverly's blog.