Frozen Waldorf Salad

Ingredients:

• 1 can crushed pineapple (it calls for a 20 oz. can, but I used only half)
• 1 cup sugar
• 2 eggs, beaten
• pinch of salt
• 1 cup diced celery
• 1 cup pecans (I use walnuts, it tends to have a better flavor)
• 2 apples, chopped
• 1 cup red grapes, washed and cut in half
• 2 bananas peeled and cut in small pieces
• 1 cup heavy whipping cream

Directions:

Drain pineapple, reserving the juice. Set pineapple aside, in a saucepan, combine juice with sugar, eggs, and salt. Cook, stirring constantly, over a medium-low heat until slightly thickened (don't get impatient, it takes a little while to start to thicken.) Remove from the heat: cool.

Add pineapple, celery, apples, grapes, bananas and walnuts and mix gently.

Whip cream until soft peaks form. Fold fruit mixture into whipped cream.

Pour into a 9 x 12 inch casserole dish and freeze until firm. Let stand about 15 minutes at room temperature before cutting and serving. Serve on a lettuce lined plate for an appealing salad.

Source: Orginal recipe from "Taste of Home" No-Fuss freezer meals October 2008

By Jacque

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