Instructions: Prepare Whipped Cream Dressing. "Gently" toss dressing and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 12 hrs. to blend flavors but no
longer than 24 hours. Cover and refrigerate any remaining salad.

Whipped Cream Dressing:
2 large eggs, beaten
2 tbs sugar
2 tbs lemon juice
2 tbs reserved pineapple juice
1 tbs margarine or butter
dash of salt
3/4 cup heavy whipping cream
In 1-qt saucepan over medium heat, stirring constantly, heat all ingredients except whipping cream just to boiling, and cool. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold in egg mixture.

8 servings
THE VERY VERSATILE CAKE with PUMPKIN
3/4 cup Sugar - (brown or white)

2 cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
2 Eggs
1 cup Vegetable Oil - (can use applesauce)

1 1/2 cups Milk, 2% low-fat

Stir together first 5 ingredients in a large mixing bowl. Add last three ingredients and beat until mixed well. Prepare a 9 x 13 inch baking pan with non-stick spray or by greasing lightly and sprinkling with flour. Pour batter into pan, and bake at 350 deg. F for 30 minutes.

Pumpkin Cobbler Variation:
1 cup Brown Sugar
1 tsp. Cinnamon -Optional
1/2 tsp. Nutmeg -Optional
1 can Pumpkin Pie Filling
Taste Pumpkin Pie filling and add spices to taste. Mix in brown sugar. Spread on bottom of pan and pour cake over top. Bake 35-40 minutes at 350 degrees F or until top springs back.

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