SPAGHETTI FRUIT SALAD
Submitted by Neva Lewis
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup confectioner's sugar
2 large eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti -- broken into 2" pieces
1 large can pineapple tidbits -- drained
3 medium tart apples -- diced
1 8 oz. carton frozen whipped topping -- thawed
1/4 cup walnuts -- chopped
Maraschino Cherries -- halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir
over medium heat until temperature reaches 160 degrees 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.