Frozen Fruit Salad by Amy P. Willis
          1 can pie filling                                12 oz Cool Whip
        1 small can crushed pineapple            1 can Eagle Brand milk
        Pecans
        Mix and freeze. Allow to thaw 2-3 hours before serving.

Salad Supreme by Amy P. Willis
   2 small boxes orange Jello
     1 lg. can crushed pineapple
     1 lg. box (2 env.) Dream Whip (or substitute 1 lg Cool Whip)
     8 pkg. cream cheese
     2 eggs
     2 T. plain flour
     ¾ c. sugar
     1 T. lemon juice
     Nuts (pecans)
                           Mix jello according to box directions and pour into a large 10x13 dish and allow to   almost congeal. Stir in drained, crushed pineapple. Sprinkle with chopped nuts and return to refrigerator to completely congeal. Soften cream cheese to room temperature.  Mix Dream Whip according to box directions. Blend cream cheese with Dream Whip. Spread this mixture over congealed Jello and return to refrigerator. More nuts may be sprinkled over at this time, if desired (I didn't). Mix eggs, flour, sugar and lemon juice; blend until light lemon color, then add cup of pineapple juice. Cook over low heat (or boiling water) until thickened. When too think to spread, cool over cold water. When cooled, spread over the congealed and Dream Whip mixture. You can spread nuts on top, if desired (I did).