2 eggs, slightly beaten
1/2 c. sugar
1/2 c. pineapple juice
1/4 c. lemon juice
1/8 tsp. salt
1/2 c. diced celery
1/2 c. drained, crushed pineapple
2 med. apples, diced
1/2 c. broken walnuts
1 c. cream, whipped

Combine eggs, sugar, pineapple juice, lemon juice and salt and cook over low heat until thick, stirring constantly. Cool. Add celery, crushed pineapple, apples and walnuts. Spoon into an 8 inch square pan and freeze.

To serve, remove from freezer 1/2 hour before serving. Cut into squares. May be doubled and use a 9x13 inch. Can be made several days ahead. Serves 9 to 12.