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Spaghetti Fruit Salad Recipe
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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
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