Spaghetti Fruit Salad

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  • 1 C Pioneer® Confectioners Powdered Sugar
  • 2 eggs, slightly beaten
  • ½ C lemon juice
  • ½ tsp. salt
  • 8 oz. spaghetti, broken into 2-inch pieces
  • 1 can (20 oz.) pineapple tidbits
  • 3 medium tart apples, washed, cored & diced
  • 1 carton (18 oz.) frozen non-dairy whipped topping, thawed & prepared
  • ¼ C walnuts (optional)
  • Maraschino cherries, whole or halved


  1. In a saucepan combine Pioneer® Confectioners Powdered Sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160° and mixture is thickened (about 4 minutes). Cool completely.
  2. Cook spaghetti according to package directions, drain and rinse in cold water; place in large bowl.
  3. Drain pineapple (reserve juice). Pour pineapple juice over spaghetti, stir in apples, toss gently and drain. Stir in sugar mixture and pineapple. Cover and refrigerate overnight or at least 2 hours to combine flavors and it’s chilled thoroughly.
  4. Before serving fold in whipped cream. Garnish with walnuts and cherries.
**From the Kitchen of: Judith Bell of Brinton, MI.
Spaghetti Fruit Salad
5 votes, 3.60 avg. rating (71% score)

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