1 (8 oz.) can crushed pineapple
2 eggs, beaten
1/2 c. sugar
1/8 tsp. salt
3 tbsp. lemon juice
2 c. unpeeled, chopped apple
1/2 c. celery
1 c. cream, whipped

Drain pineapple, save juice. Add water to juice to make 1/2 cup liquid. Stir into eggs. Add sugar, salt and lemon juice. Cook, stirring, until thickened (5 minutes). Cool. Fold apples, pineapple, celery and cream into cooled dressing. Spoon into 8 x 8 inch pan. Cover and freeze. Place frozen salad in refrigerator for 30 minutes before serving.