1 (8 1/4 oz.) can crushed pineapple
2 eggs, slightly beaten
1/2 c. sugar
2 1/2 c. chopped apples
2/3 c. chopped celery
2/3 c. chopped nuts
2/3 c. miniature marshmallows
1/4 c. mayonnaise
1/2 c. lemon juice
1 c. whipping cream, whipped

Drain pineapple and save juice. Combine the juices, eggs and sugar. Cook over medium heat, stirring constantly until thick and smooth; cool. Add pineapple and remaining ingredients except cream. Stir well. Fold in whipped cream.

Place about 20 paper baking cups in muffin pans. Spoon salad into cups. Cover and freeze. 20 servings.