1 (9 oz.) crushed pineapple (1 cup)
2 beaten eggs
1/2 c. sugar
Dash of salt
3 tbsp. lemon juice
2 c. finely diced apple (may be fresh, frozen or canned)
1/2 c. chopped nuts
1/2 c. finely diced celery
1 c. heavy cream, whipped

Drain pineapple, reserve juice. Add water to pineapple syrup to make 1/2 cup. Combine eggs, sugar, salt, lemon juice, and syrup mixture. Cook over low heat, stirring constantly, until thick. Chill. Fold in pineapple, apple, celery, nuts and cream. Pour into oblong pan or refrigerator trays. Freeze, and cut into squares. Keeps real well. You may take out what you need, and put the rest back in the freezer. May be served on lettuce leaves. This is a refreshing salad for hot weather. Cover with foil or saran wrap. Can be made a week in advance. Serves 10 to 12.