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Frozen Waldorf Salad |
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Serves: 12
Print this Recipe
Mildred Hall, Topeka, Kansas
1 (20-ounce) can crushed pineapple
1 cup sugar
2 eggs, beaten
Dash salt
1 cup chopped celery
2 medium red apples, chopped
1 cup chopped pecans
1 cup heavy cream, whipped
Lettuce leaves, optional
Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-in. square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates if desired.
© Copyright Reiman Publications, 1993-1997
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