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An unusual combination of ingredients that is surprisingly good! This rich, fruity salad makes a fine accompaniment for baked ham.

Fluffy Fruit and Pasta Salad

1 cup powdered sugar

2 eggs

1/2 cup lemon juice

1/2 teaspoon salt

1/2 pound spaghetti pasta, broken into 2-inch pieces

1 (20-ounce) can pineapple tidbits

3 tart apples, peeled and diced

1 (8-ounce) carton non-dairy whipped topping, thawed

1/4 cup chopped walnuts

Maraschino cherries, halved

1. In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until mixture has thickened, about 4 minutes. Cool completely.
2. Cook spaghetti according to package directions; drain and rinse under cold water. Place in a large bowl.
3. 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.

Makes 12 to 14 servings.