Spaghetti Fruit Salad
1 cup confectioners' sugar
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti, broken into 2-inch pieces
1 can (20 ounces) pineapple tidbits
3 medium tart apples, diced
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts
maraschino cherries, halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160° 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.
Read more: http://www.tasteofhome.com/recipes/spaghetti-fruit-salad#ixzz3NF6qvUtr