In a saucepan combine sugar eggs lemon juice and salt Cook and stir over medium heat until temperature reaches 160 until mixture is thickened 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 Add pineapple Cover and refrigerate overnight Fold in whipped topping just before serving Garnish with walnuts and cherries
