Ingredients: 2 eggs, lightly beaten 2-1/2 cups chopped apple 2/3 cup chopped celery 2/3 cup mini-marshmallows 1 cup whipping cream, whipped One 8.25-ounce can crushed pineapple, undrained 1/2 cup sugar 1/4 cup lemon juice 2/3 cup chopped walnuts 1/4 cup mayonnaise Directions:Drain pineapple, reserving juice. Set pineapple aside. Combine reserved pineapple juice, eggs, and sugar in a large saucepan. Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and allow to cool slightly. Combine chopped apple and lemon juice in a small bowl; add to thickened mixture. Add reserved pineapple, celery, and next 3 ingredients, stirring well. Fold in whipped cream. Spoon salad into paper-lined muffin pans, filling each 3/4 full. |