Saw this on Food Network (Paula Deen) and it look interesting and tasty! This would be great for a light luncheon dessert. I found it took more than two hours to freeze. If you leave it in the freezer overnight, it will freeze too hard--so plan your time accordingly.

Ingredients

8 serv.

cup sugar↗1⁄2 cup
cup pineapple juice↗1⁄2 cup
cup fresh lemon juice↗1⁄4 cup
teaspoon salt↗1⁄8 teaspoon
cups heavy cream↗1 1⁄3 cups
cup miniature marshmallow1⁄2 cup
cup red seedless grapes, cut in half↗1⁄2 cup
cup crushed pineapple, drained↗1⁄2 cup
medium apples, diced (leave skins on)↗2
cup celery, diced↗1⁄2 cup
cup walnuts or 1/2 cup pecans, coarsely chopped↗1⁄2 cup
fresh cherries or 8 maraschino cherries↗8
sprigs fresh mint leaves (to garnish)↗8

Step-by-step instructions

1
In saucepan, combine sugar, pineapple juice, lemon juice, and salt. Cook over medium heat, stirring constantly until thick. Remove from heat and let cool.
2
Whip cream and fold it into the cooled syrup mixture.
3
Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8 by 8-inch pan and freeze until frozen through (at least 2 hours).
4
Remove the salad from the freezer 5 minutes before serving.
5
Cut into 8 squares. Garnish each serving with a cherry and a spring of fresh mint.

Source: food.com

Original recipe ↗

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