Spaghetti Fruit Salad - cooking recipe

Ingredients

1 c. powdered sugar
2 eggs, beaten
1/2 c. lemon or lime juice
1/2 tsp. salt
1 (8 oz.) pkg. spaghetti, broken into 2-inch pieces
1 (20 oz.) can pineapple tidbits
3 medium tart apples, peeled and diced
1 (8 oz.) carton whipped topping, thawed
1/4 c. chopped walnuts
12 maraschino cherries, halved

Preparation

Combine first 4 ingredients; cook and stir over medium heat until thickened, about 4 minutes. Set aside to cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour the juice over the spaghetti; toss in the apples and toss gently. Stir in egg mixture and pineapple. Cover and refrigerate for 8 hours or overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield:
12 to 14 servings.