Title: Spaghetti Fruit Salad
Categories: Salad Taste
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. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home, June/July, 1997

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