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Spaghetti Fruit Salad
SUBMITTED by Debra Rohrer, LDN Food Editor
“A very unusual salad, but very good. Try it!”
2 cups spaghetti, raw and broken
4 eggs
2 cups sugar
6 apples, cubed
1/2 cup lemon juice (bottled may be used)
1 large can pineapple chunks, drained
2 cups Cool Whip
Cook spaghetti until tender, drain and cool. Mix eggs, sugar,
lemon juice and cook in double boiler until it begins to
thicken. Cool. In bowl combine sauce, pineapple, apples and
spaghetti. Let stand 12 hours. Add Cool Whip and fold together.
Chill until ready to serve.
Note: You can use pineapple juice drained from pineapple chunks
in combination with lemon juice to make ½ cup if desired.
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