Spaghetti Fruit Salad

Spaghetti Fruit Salad

Recipe By : Taste of Home , June/July, 1997

12 Preparation Time :

Categories : Salads Taste Of Home Amount Measure Ingredient -- Preparation Method -- -- --

1 cup confectioners' sugar

2 eggs

1/2 cup lemon juice

1/2 teaspoon salt

1/2 pound spaghetti -- broken into 2 piece

20 ounces pineapple tidbits

3 medium tart apples -- diced

8 ounces frozen whipped topping -- thawed

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 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.