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
  • 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 large 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 13x9-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. 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.
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
  • 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 large egg, beaten
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 1 envelope whipped topping mix (Dream Whip)
  1. Drain pineapple, reserving juice; set aside 1/2 cup. To remaining juice, add enough cold water to measure 2 cups.
  2. In a bowl, dissolve gelatin in boiling water; stir in the juice/water mixture. Add pineapple and apples. Pour into a 13x9-in. dish coated with cooking spray; cover and chill until firm.
  3. 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. Cool.
  4. 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.
Originally published as Strawberry Apple Salad in Bountiful Harvest Cookbook 1994, p77

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