Spaghetti Fruit Salad

1 cup confectioners' sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti, broken into 2-inch pieces
1 (20 ounce) can pineapple tidbits
3 medium tart apples, diced
1 (8 ounce) container whipped topping, thawed
1/4 cup chopped walnuts
Maraschino cherries, halved

In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees F 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 with walnuts and cherries.

Yields 12 to 14 servings.