SPAGHETTI FRUIT SALAD

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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. -Carolyn Shepherd, O'Neill, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-14 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 95mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

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