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Frozen Waldorf Salad

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


  • 1 can (20 ounces) crushed pineapple
  • 1 cup sugar
  • 2 large 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


  • 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.
Nutrition Facts
1 piece: 257 calories, 15g fat (5g saturated fat), 63mg cholesterol, 40mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 3g protein.

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  • nancy
    Dec 24, 2020

    This is a recipe my family has used for many years. For Christmas, my mom would add marschino cherries and some of the juice to make it more festive and red!

  • Mrsatj
    Jul 3, 2019

    My family and I thought this salad was delicious. I did add half a cup of dried cranberries and I used walnuts in place of pecans. Couldn't ask for a better cool summer salad. Especially good with grilled tenderloin!

  • kgimse
    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.

  • Trilby Yost
    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.