Ingredients
1 cup confectioners’ sugar2 eggs1/2 cup lemon juice1/2 teaspoon salt1/2 pound spaghetti, broken into 2-inch pieces1 can (20 ounces) pineapple tidbits3 medium tart apples, diced1 carton (8 ounces) frozen whipped topping, thawed1/4 cup chopped walnutsMaraschino cherries, halved
Preparation
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.
