Print Recipe

Spaghetti Fruit Salad

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

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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.

Yields 12 to 14 servings.