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.
Recommended: 55+ Sweet and Savory Strawberry Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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