Spaghetti fruit salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Confectioners' sugar |
| 2 | Eggs | |
| ½ | cup | Lemon juice |
| ½ | teaspoon | Salt |
| ½ | pounds | Spaghetti; broken into 2\" piece |
| 20 | ounces | Pineapple tidbits |
| 3 | mediums | Tart apples; diced |
| 8 | ounces | Frozen whipped topping; thawed |
| ¼ | cup | Walnuts; chopped |
| 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 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@... on Jul 22, 1997
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