Spaghetti Fruit Salad

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Spaghetti Fruit Salad

Spaghetti Fruit Salad

Spaghetti Fruit Salad


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 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.

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