Spaghetti Fruit Salad

In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 F 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.