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

Drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1/2 cup. Combine pineapple syrup, sugar, lemon juice, salt, and eggs in a saucepan. Mix until smooth and thickened. Chill syrup mixture thoroughly. Fold in pineapple, apple, celery, and whipped cream. Spoon into an 8 inch square pan; freeze until firm. Cut into squares to serve. 9 servings.