20 oz. can crushed pineapple, drained
3 eggs, slightly beaten
3/4 c. sugar
1/3 c. lemon juice (can be bottled)
1/4 tsp. salt
3/4 c. diced celery
3 med. apples, diced, unpeeled
3/4 c. pecans or walnuts, chopped
1 1/2 c. Cool Whip

Drain pineapple, reserving 3/4 cup juice. Combine juice, eggs, sugar, lemon juice and salt. Cook over low heat until thick, stirring constantly. Cool. Add celery, pineapple, apples and nuts. Fold in Cool Whip and turn into a 9 inch pan and freeze. Keeps several weeks. (Take out of freezer more than 1 hour before serving.)