Ingredients:
4 eggs
2 cups powdered sugar
1/2 cup lemon juice
1/8 tsp. salt
1 1/2 cup risto-star pasta (1 package)
4 large green apples (cut into small pieces)
1 can pineapple chunks (drained)
1 jar marachino cherries (drained)
1 pomegranate seeded
4-6 kiwi fruit (cut into chunks)
1/2-3/4 cup slivered Almonds
1/4 cup coconut
1 container of cool whip
Directions:
Beat the eggs, then add the powdered sugar, lemon juice and pinch (1/8 tsp) of salt. Cook, stirring constantly until thick then set aside to cool.
Cook pasta in boiling, salted water until tender. Cool in cold water and drain. (Risto-star pasta usually found in Mexican food aisle...otherwise break spaghetti into very small pieces)
Add apples and pasta to lemon mixture. Seal and refigerate for 12-24 hours
The rest of the fruit can be added as desired: Usually the pineapple and marachino cherries work well together. Add cool whip at the end
