Frozen Waldorf Salad Recipe
Frozen Waldorf Salad Recipe photo by Taste of Home

Frozen Waldorf Salad Recipe

Read Reviews
3 2 2
Publisher Photo
While I was growing up on a farm in western Kansas, we always had lots of hungry men around during harvesttime. This salad is one we served often since it was easy to increase and we could prepare it ahead of time.
TOTAL TIME: Prep: 25 min. + freezing
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 12 servings


  • 1 can (20 ounces) 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 whipping cream, whipped
  • Lettuce leaves, optional

Nutritional Facts

1 serving (1 piece) equals 257 calories, 15 g fat (5 g saturated fat), 63 mg cholesterol, 40 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.


  1. 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.
  2. 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. Yield: 12 servings.
Originally published as Frozen Waldorf Salad in Reminisce January/February 1994, p49

Reviews for Frozen Waldorf Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 30, 2014

"I made this for thanksgiving and it was thumbs down for all. WAY TOO SWEET ! My son's girlfriend took to work and they also agreed. Ended up dumping it down the sink."

Reviewed Jun. 14, 2010

"So good that I usually save it for dessert! This was my late mother-in-law's favorite fruit salad. I think she made it by the same method, so this must be a classic recipe."

Loading Image