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Frozen Apple Salad
 
 

1 (8 ½ oz.) can crushed pineapple  ½ cups sugar  1/8 teaspoon salt  3 tablespoon lemon juice 2 eggs, beaten 1 cup heavy cream, whipped 2 cups unpared apples, diced 1½ cups miniature marshmallows ½ cup celery, finely chopped Drain pineapple, reserving juice. Add enough water to juice to make ½ cup. Combine sugar, salt and lemon juice in a small saucepan, gradually stir in reserved juice and eggs. Cook over low heat, stirring constantly, until thickened. Cool. Fold in whipped cream, apples, marshmallows and celery. Pour into lightly oiled loaf pan. Cover with foil and freeze.  Invert on serving dish and slice to serve.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.