Strawberry Apple Salad

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.