1 c. crushed pineapple
2 beaten eggs
1/2 c. sugar
Dash of salt
3 tbsp. lemon juice
2 c. finely diced unpeeled apple
1/2 c. finely diced celery
1 c. heavy cream, whipped

Drain pineapple, reserve juice. Add water to juice to make 1/2 cup. Combine eggs, sugar, salt, lemon juice and pineapple juice. Cook over low heat, stirring constantly until thick. Chill.

Fold in pineapple, apple, celery and the whipped cream. Pour into 2 quart refrigerator dish (or dish of your choice). Freeze firm. Cut in squares and trim with fans of apple slices. Makes 10 to 12 servings.