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Spaghetti Fruit Salad Recipe

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This recipe for Spaghetti Fruit Salad, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rick and Judy McMillan
Added: Saturday, August 11, 2007


1 Cup Powdered Sugar
2 Eggs
1/2 Cup Lemon Juice
1/2 Pound Spaghetti (broken into 2 Inch pieces)
1 (2 oz) can Pineapple chunks
3 Medium Tart Apples (diced)
1 (8 oz) Cool Whip (thawed)
1/4 Cup Chopped Walnuts
Marachino Cherries (halved)

In a saucepan combine sugar, eggs, lemon juice and salt. Cook over medium heat until mixture thickens. About 4 minutes. Cool completely
Cook spaghetti according to pkg directions. Drain and rinse in cold water. Place in large bowl. Drain pineapple, reserving juice. Pour juice over spaghetti and add diced apples. Toss gently and drain. Stir in egg mixture and pineapple. Cover and keep in refrigerator overnight.
Fold in Cool Whip just before serving. Garnish with walnuts and cherries




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