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Spaghetti Fruit Salad

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12-14 servings

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.
Nutrition Facts
1 cup: 203 calories, 5g fat (3g saturated fat), 30mg cholesterol, 95mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 4g protein.

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