Strawberry Apple Salad Recipe

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Strawberry Apple Salad Recipe

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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.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min. + cooling

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1 package (6 ounces) 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, prepared according to package directions

Directions

Drain pineapple, reserving juice. Set aside 1/2 cup. To remaining juice, add enough cold water to equal 2 cups. In a bowl, dissolve gelatin in boiling water; stir in the juice/water mixture. Add pineapple and apples. Pour into an oiled 13-in. x 9-in. pan; cover and chill until firm. In a saucepan, combine sugar and flour; gradually stir in reserved pineapple juice. Add egg and butter; cook and stir until thickened. Add cream cheese and stir until smooth. Cool. Fold in prepared whipped topping. Spread over gelatin. Cover and chill until topping is set, about 3 hours. Yield: 15 servings.
Originally published as Strawberry Apple Salad in Bountiful Harvest Cookbook 1994, p77

Nutritional Facts

1 piece: 161 calories, 5g fat (3g saturated fat), 27mg cholesterol, 68mg sodium, 28g carbohydrate (25g sugars, 1g fiber), 2g protein.

  • 1 can (20 ounces) crushed pineapple
  • 1 package (6 ounces) 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, prepared according to package directions
  1. Drain pineapple, reserving juice. Set aside 1/2 cup. To remaining juice, add enough cold water to equal 2 cups. In a bowl, dissolve gelatin in boiling water; stir in the juice/water mixture. Add pineapple and apples. Pour into an oiled 13-in. x 9-in. pan; cover and chill until firm. In a saucepan, combine sugar and flour; gradually stir in reserved pineapple juice. Add egg and butter; cook and stir until thickened. Add cream cheese and stir until smooth. Cool. Fold in prepared whipped topping. Spread over gelatin. Cover and chill until topping is set, about 3 hours. Yield: 15 servings.
Originally published as Strawberry Apple Salad in Bountiful Harvest Cookbook 1994, p77

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