Gooseberry Salad

• 2 (3 ounce) packages lemon gelatin
• 4 cups hot water
• 2 cups chopped walnuts
• 2 (15 ounce) cans gooseberries, drained (save the juice)
• 2 cups chopped celery
• TOPPING
• 4 tablespoons butter
• 4 tablespoons flour
• 2 eggs
• 1 cup sugar
• 2 cups juice (from gooseberries with water to make 2 cups)
• 2 cups whipping cream

1. Dissolve gelatin in hot water and let set in an 9 x 13 pan.
2. Add walnuts, celery and drained gooseberries when gelatin is firm.
3. Prepare topping.
4. TOPPING:
5. In a saucepan, melt 4 T. butter; add flour to make paste.
6. Add beaten eggs, 1 cup sugar, and 2 cups juice.
7. Cook this until thick, stirring constantly, and let cool.
8. Whip cream and fold into mixture.
9. Spread on top of set gelatin.

lemon gelatin, water, walnuts, gooseberries, celery, topping, butter, flour, eggs, sugar, gooseberries, whipping cream

Taken from www.food.com/recipe/gooseberry-salad-410781 (may not work)