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Spaghetti Noodle Fruit Salad

This uses up my left over spaghetti noodles.

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.

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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

Comments

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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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