2 c. cooked spaghetti
4 eggs, beaten
2 c. sugar
1/2 c. lemon juice
6 medium apples, chopped
1 (20 oz.) can pineapple chunks, drained
2 c. whipped topping

Cook spaghetti and cool. Cook eggs and sugar until thick. Add lemon juice, apples and pineapple. Fold in spaghetti. Let stand overnight or 12 hours. Add whipped topping and serve.

I added a little extra spaghetti and pineapple.