Spaghetti Fruit Salad
1 cup confectioner’s sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti, broken up
One 20-ounce can pineapple tidbits
3 medium tart apples, diced
1 8-ounce carton frozen whipped topping
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 thickened, about 5 minutes. Cool completely.
Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl.
Drain pineapple, reserving the juice. Pour juice over spaghetti, stir in the egg mixture, pineapple and diced apples.
Cover and refrigerate overnight. Fold in whipped topping just before serving.
Garnish with walnuts and cherries. Serve as a dessert.
Serves 12-14