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Strawberry Apple Salad

Although I live in the city now, I was born and raised in the country in Wayne County, Ohio. Our county and the neighboring one, Holmes, had a high Amish population, and it is from one of my Amish friends that I received this recipe. It is traditionally served at weddings in some Amish circles.

15 ServingsPrep: 20 min. + chilling Cook: 10 min. + cooling

Ingredients

1 can (20 ounces) crushed pineapple
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 cups diced peeled apples
1/2 cup sugar
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons butter
4 ounces cream cheese, softened
1 envelope whipped topping mix (Dream Whip)

Directions

Drain pineapple, reserving juice; set aside 1/2 cup. To remaining
juice, add enough cold water to measure 2 cups.
In a bowl, dissolve gelatin in boiling water; stir in the juice/water
mixture. Add pineapple and apples. Pour into a 13-in. x 9-in. dish
coated with cooking spray; cover and chill until firm.
In a small saucepan, combine sugar and flour. Stir in reserved
pineapple juice until smooth. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat to low; cook and stir for 2
minutes longer. Remove from the heat. Stir a small amount (or give
the amount) of hot filling into egg; return all to the pan, stirring
constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat; gently stir in cream cheese until smooth.

2 of 2

Strawberry Apple Salad (continued)

Directions (continued)

Cool.
Prepare whipped topping mix according to package directions. Fold
whipped topping into cream cheese mixture. Spread over gelatin.
Cover and chill until topping is set, about 3 hours. Yield: 15
servings.

Nutrition Facts: 1 serving (1 piece) equals 161 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 68 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.