Apple Salad

• 3 ounces, weight Package Orange Jello
• 3 ounces, weight Package Lemon Jello
• 3 cups Boiling Water
• 2 Tablespoons Vinegar
• 3 cups Chopped Peeled Apple
• 8 ounces, weight Can Crushed Pineapple, Undrained
• 2 whole Eggs, Well Beaten
• 1 whole Lemon, Juiced
• 3/4 cups Sugar
• 16 ounces, weight Package Cool Whip
• 1 cup Chopped Pecans

1. Dissolve the Jello mixes in the boiling water and vinegar mixture. Chill until slightly thickened. Once it starts to thicken, add the chopped apple and crushed pineapple to the Jello. Pour into a 9 x 13 inch dish. Return to refrigerator to thicken.
2. In a saucepan, combine the well-beaten eggs, the juice of one lemon and the sugar. Cook and stir over a low flame until thick. Cool to room temperature. When this mixture is completely cool, fold in the Cool Whip. Spread mixture over the Jello. Sprinkle pecans on top.

orange jello, lemon jello, boiling water, vinegar, apple, pineapple, eggs, lemon, sugar, pecans

Taken from tastykitchen.com/recipes/salads/apple-salad-4/ (may not work)