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Print this Recipe    Jello 46

Peachy Summer Gelatin Salad

20. oz crushed pineapple in heavy syrup, undrained
2 cups buttermilk
6 oz. peach gelatin
8 oz. whipped topping thawed

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.

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