Frozen Waldorf Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
2 eggs, beaten
1 c. chopped celery
1 c. chopped pecans
lettuce leaves (optional)
1 c. sugar
dash of salt
2 medium red apples, chopped
1 c. heavy cream, whipped

Preparation

Drain pineapple, reserving the juice.
Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt.
Cook, stirring constantly, over medium-low heat until slightly thickened.
Remove from the heat; cool.
Stir in pineapple, celery, apples and pecans.
Fold in whipped cream.
Pour into a 9-inch square pan.
Cover and freeze until firm.
Let stand at room temperature for about 15 minutes before cutting.
Serve on lettuce-lined plates, if desired.
Yield:
12 servings.