Title: Spaghetti Fruit Salad
Categories: Salads, Taste of ho
Yield: 12 Servings

1 c Confectioners' sugar
2 Eggs
1/2 c Lemon juice
1/2 ts Salt
1/2 lb Spaghetti; broken into 2"
-piece
20 oz Pineapple tidbits
3 md Tart apples; diced
8 oz Frozen whipped topping;
-thawed
1/4 c 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 with walnuts and cherries. Yield: 12-14 servings.

NOTES : "My great-aunt gave me the recipe for this rich, fruity salad,
which goes especially well with a ham dinner. Before I even tasted it, I
knew it would be good. I've never walked away from her kitchen
disappointed." Submitted by Carolyn Shepherd, O'Neill, Nebraska.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997