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Strawberry Apple Salad

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.
  • Total Time
    Prep: 20 min. + chilling Cook: 10 min. + cooling
  • Makes
    15 servings


  • 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)


  • 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.

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