Spaghetti Fruit Salad - cooking recipe

Ingredients

1 c. confectioners sugar
2 eggs
1/2 c. lemon juice
1/2 tsp. salt
1/2 lb. spaghetti, broken into 2-inch pieces
1 (20 oz.) can pineapple tidbits
3 medium tart apples, diced
1 (8 oz.) carton frozen whipped topping, thawed
1/4 c. chopped walnuts
maraschino cherries, halved

Preparation

In a saucepan, combine sugar, eggs, lemon juice and salt. Cook and stir over medium heat until temperature reaches 160\u00b0 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 the apples. Toss gently. Drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping before serving. Garnish with walnuts and cherries. Makes 12 to 14 servings.