2 sm. pkgs. or 1 lg. lemon Jello
2 c. boiling water
1 sm. can crushed pineapple
2 c. diced apples
1/2 c. chopped nuts

TOPPING:

1/2 c. sugar
2 eggs
1 juice of lemon
1 (9 oz.) Cool Whip

Dissolve Jello in boiling water. Chill until thickened. Add pineapple, apples and chopped nuts. Chill until firm and congealed. For the topping, beat together sugar, eggs and lemon juice. Cook until thickened, stirring constantly. Cool and then fold into Cool Whip. Spread over congealed salad.