1 (8 oz.) can crushed pineapple
2 eggs, slightly beaten
1/2 c. sugar
1/4 c. lemon juice
1/8 tsp. salt
2 c. apples (unpeeled and diced)
1 c. diced celery
1/2 c. whipping cream
1/2 c. chopped pecans (optional)

Drain pineapple juice into saucepan; add eggs, sugar, lemon juice and salt. Cook over low heat until thickened (stir constantly). Cool slightly. Add pineapple, apples, celery and nuts. Mix well. Whip cream and fold into mixture.

Pour into 8 inch square dish. Freeze several hours or overnight. Remove from freezer 1/2 - 1 hour before serving.

Serves 6-8.