Spaghetti Fruit Salad
Spaghetti Fruit Salad is an moderately easy dinner. Made with 1 c. confectioners sugar, 2 eggs, 1/2 c. lemon juice, 1/2 tsp. salt and 1/2 lb. spaghetti, broken into 2-inch pieces, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In a saucepan, combine sugar, eggs, lemon juice and salt.
Cook and stir over medium heat until temperature reaches 160Β° 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 the apples.
Stir in the egg mixture and pineapple.
Cover and refrigerate overnight.
Fold in whipped topping before serving.
Garnish with walnuts and cherries.
Makes 12 to 14 servings.
π· Perfect Pairings
Complete your meal with these
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