2 (3 oz.) pkg. lemon Jello
2 c. hot water
16 lg. marshmallows, diced
1 c. cold water
2 lg. apples, finely diced
1 can (9 oz.) crushed pineapple, drained
1/2 c. chopped nuts

Dissolve gelatin in the 2 cups hot water. Add marshmallows and stir until melted. Stir in cold water. Chill until mixture is the consistency of unbeaten egg whites. Add apples, drained pineapple and nuts. Chill until firm, then cover with this dressing: Juice of 1 lemon 2 eggs, beaten 1/2 pt. whipping cream, whipped

Beat together the sugar, lemon juice and eggs. Cook in double boiler, stirring constantly, until thickened. Cool. Fold in whip cream and spread over the salad. Refrigerate.