Spaghetti Noodle Fruit Salad

This uses up my left over spaghetti noodles.


  • 1 cup confectioners' sugar
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 to 1 1/2 cup leftover plain spaghetti noodles (cut up)
  • Ad
  • 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


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


July 10, 20090 found this helpful

This is so intriguing, I have to try it- I never would think of adding spaghetti to a fruit salad, how unique!

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