1 c. elbow macaroni, cooked
2 eggs
20 oz. can pineapple chunks
1/2 c. sugar
1/4 c. lemon juice
1/ tsp. salt
2 bananas, sliced
1 c. whipping cream, whipped

Cook macaroni by package directions; drain and rinse with cold water. Drain and set aside. Beat eggs in a medium saucepan. Drain pineapple, reserving juice. Combine pineapple juice, sugar, lemon juice, and salt; stir well. Slowly add pineapple juice mixture to eggs, stirring constantly. Cook egg mixture over medium heat, stirring constantly, until thickened and bubbly. Stir together macaroni, egg mixture, and pineapple (mixture will be thin). Chill 24 hours. Just before serving, add bananas and whipped cream; mix well. Yield: 6 to 8 servings.