Spaghetti fruit salad

Spaghetti fruit salad

Spaghetti fruit salad

Spaghetti fruit salad photo 1
Spaghetti fruit salad photo 2
Spaghetti fruit salad photo 3


  • eggs - 2 item
  • salt - 1/2 tsp
  • confectioners sugar - 1 c
  • chopped walnuts - 1/4 c
  • lemon juice - 1/2 c
  • can pineapple tidbits - 20 oz
  • maraschino cherries, halved - 1 item
  • carton Cool Whip, thawed - 8 oz
  • medium tart apples, diced - 3 item
  • thin spaghetti, broken into 2-inch pieces - 8 oz

How to make spaghetti fruit salad:

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, then place in a large bowl. Drain pineapple, reserving juice. Pour the juice over the spaghetti. Stir in apples. Toss gently, then drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Makes 12 to 14 servings.

Recipe categories: Pineapple, Salads, Spaghetti.

Spaghetti fruit salad
Average rating: 4 of 5, total votes: 4
Cook. Time: PT34M
Total Time: PT34M

Cause of complaint:

Related ingredients:
vanilla, chopped pecans, pkg, chopped nuts, cornstarch, buttermilk, can peach pie filling
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