SPAGHETTI SALAD

from Mae Sizemore
     2 c. spaghetti, broken
     6 apples, peeled and cubed
     1/2 c. lemon juice
     2 c. powdered sugar
     4 eggs, well beaten
     1/4 tsp. salt
     3 or 4 bananas
     2 c. whipping cream or Cool Whip
     1/2 c. chopped nuts
     1 large can pineapple bits, drained
     1/2 c. maraschino cherries, cut up
Cook spaghetti and cool in clear water.  Mix together lemon juice, powdered sugar, eggs and salt.  Cook in double boiler until thick, then add spaghetti and apples.  Mix together and let stand in refrigerator 12-24 hours.  When ready to serve, add bananas, whipping cream, nuts, pineapple bits and cherries.