Buttermilk Fruit Salad
1 large raspberry jello
1 20-ounce can crushed pineapple, undrained
1 tablespoon dry lemon jello
1 12-ounce carton cool whip
2 cups buttermilk
- Mix pineapple with jellos, mixing well.
- Bring to a boil, stirring constantly.
- Pour into an 8 x 11-inch casserole dish.
- Refrigerate until it starts to thicken.
- Stir in buttermilk and cool whip, mixing well.
- Refrigerate till set up.