Spaghetti Fruit Salad

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Ingredients

1	cup	powdered sugar
2	large	eggs
1/2	cup	lemon juice
1/2	teaspoon	salt
1/2	pound	spaghetti	broken into 2 inch pieces
20	ounces	pineapple tid-bits
3	medium	apples	tart, diced
8	ounces	whipped topping, prepared	thawed
1/4	cup	walnuts	chopped
1	x	maraschino cherries	halved

Directions

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.

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Member Review

Chicken Tagine with Seven Vegetables

I have made this recipe many times for my husband who is from Morocco. I had this recipe book and lost it--finding the recipe here was great. This is one of his favorites. I would recommend not making this in a crock pot.

Reviewed by silvermarigold

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