This uses up my left over spaghetti noodles.
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.
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