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Tea Cup Salad (Buttermilk Salad)

12:00 AM, Mar 5, 2013   |    comments
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1 (20 oz) can of crushed pineapple
1 (6 oz) box of instant Jello gelation (your favorite flavor)
2 cups of Buttermilk
1 (8 oz) carton of Cool Whip completely thawed


In a large sauce pan, heat the entire can of crushed pineapple on medium heat including juice. Once the pineapple is heated, remove from heat and add in your 6 oz package of jello. Mix with wisk. Once blended pour in 2 cups of Buttermilk and mix well. Then add thawed Cool Whip until completely blended. Pour mixture into a jello mold or bundt pan for a great addition to your Easter table. At Lulu's we pour into 12 tea cups. Cover your pan or cups with plastic wrap and chill for at least 4 hours. Invert mold onto your serving piece and decorate or decorate individual servings. Servings: This recipe makes 12 (6 oz) servings.

Presented by: Deana Hurd, Lulu's Tea Room

Date Aired: March 05, 2013

Deana Hurd, Lulu's Tea Room

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