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Spaghetti Fruit Salad

Posted By On February 15, 2012 @ 3:12 pm In Salads and Dressings

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 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

Directions

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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