1 cup confectioners' sugar 2 eggs 1/2 cup lemon juice 1/2 teaspoon salt 1/2 pound spaghetti
broken into 2" piece 20 ounces pineapple tidbits 3 medium tart apples :
diced 8 ounces frozen whipped topping
thawed 1/4 cup walnuts :
chopped maraschino cherries -- halved In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. 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