Spaghetti Fruit Salad
1 cup confectioners' sugar
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti, broken into 2-inch pieces
1 (20 ounce) can pineapple tidbits
3 medium tart apples, diced
1 (8 ounce) container whipped topping, thawed
1/4 cup chopped walnuts
Maraschino cherries, halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees F and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight.
Fold in whipped topping just before serving. Garnish with walnuts and cherries.
Yields 12 to 14 servings.Thank's For Reading spaghetti fruit salad Easy Recipes