Spaghetti Fruit Salad

Yield: 12 to 14 servings

Ingredients

• 1 cup confectioners' sugar
• 2 eggs
• 1/2 cup lemon juice
• 1/2 teaspoon salt
• 1/2 pound spaghetti, broken into 2 inch pieces
• 1 (20 ounce) can pineapple tidbits
• 3 medium tart apples, diced
• 1 (8 ounce) container whipped topping, thawed
• 1/4 cup chopped walnuts
• Maraschino cherries, halved

Instructions

1. In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees F and mixture is thickened, about 4 minutes. Cool completely.
2. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
3. 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.
4. Fold in whipped topping just before serving. Garnish with walnuts and cherries.