Ingredients

serves 8

　　1/2 cup sugar

　　1/2 cup pineapple juice

　　1/4 cup fresh lemon juice

　　1/8 teaspoon salt

　　1/2 cup diced celery

　　1/2 cup miniature marshmallows

　　1/2 cup red seedless grapes, cut in half

　　1/2 cup crushed pineapple, drained

　　2 medium apples, diced, skins left on

　　1/2 cup broken walnuts or pecans

　　1 1/3 cups heavy cream

　　8 fresh or maraschino cherries

　　Fresh mint leaves

　　

Step 1

In a saucepan, combine the sugar, pineapple juice, lemon juice, and salt. Cook over medium heat, stirring constantly, until thick. Let cool, then stir in the celery, marshmallows, grapes, pineapple, apples and nuts. Whip the cream and fold it into the fruit mixture. Spoon into an 8 × 8-inch pan and freeze.

　　

Step 2

Remove the salad from the freezer 5 minutes before serving and cut into squares. Garnish each serving with a fresh or maraschino cherry and fresh mint leaves.

　　Paula Deen's Kitchen Classics