Spaghetti fruit salad

Yield: 12 Servings

Measure Ingredient
1 cup Confectioners' sugar
2 \N Eggs
½ cup Lemon juice
½ teaspoon Salt
½ pounds Spaghetti; broken into 2\" piece
20 ounces Pineapple tidbits
3 mediums Tart apples; diced
8 ounces Frozen whipped topping; thawed
¼ cup Walnuts; chopped
\N \N 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. Yield: 12-14 servings.

NOTES : "My great-aunt gave me the recipe for this rich, fruity salad, which goes especially well with a ham dinner. Before I even tasted it, I knew it would be good. I've never walked away from her kitchen disappointed." Submitted by Carolyn Shepherd, O'Neill, Nebraska.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@... on Jul 22, 1997

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