*  Exported from  MasterCook  *

                          Spaghetti Fruit Salad

Recipe By     : Taste of Home, June/July, 1997
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads                           Taste Of Home

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           confectioners' sugar
   2                    eggs
     1/2  cup           lemon juice
     1/2  teaspoon      salt
     1/2  pound         spaghetti -- broken into 2" piece
  20      ounces        pineapple tidbits
   3      medium        tart apples -- diced
   8      ounces        frozen whipped topping -- thawed
     1/4  cup           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.

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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.