Spaghetti Noodle Fruit Salad

Ingredients:

• 1 cup confectioners' sugar
• 2 eggs
• 1/4 cup lemon juice
• 1 to 1 1/2 cup leftover plain spaghetti noodles (cut up)
• 20 oz. pineapple tidbits
• 3 medium tart apples, diced
• 8 oz. frozen whipped topping, thawed
• 1/4 cup pecan, chopped
• Optional: Garnish w/ maraschino cherries, halved

Directions:

In a saucepan, combine sugar, eggs, lemon juice and salt; cook on medium heat (about 4 minutes). Cool completely.

Drain and cut up left over spaghetti noodles into small pieces. 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 pecans and cherries. Can use yogurt instead of the whipped topping.

Source: Tried at a buffet and got the recipe.

By notwrong

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