This is similar to Frog Eye Salad (recipe below), but uses spaghetti or macaroni. I think the texture would be a little different with macaroni because it has more structure than cooked spaghetti noodles.

Cook and rinse 1 cup broken spaghetti or macaroni. Set aside. Boil together until thick: 1/2 cup lemon juice, 2 beaten eggs, and 1/2 cup powdered sugar. Set aside. Stir 1 medium can crushed pineapple and 3 sliced bananas into the spaghetti. Add the egg mixture and refrigerate a few hours or overnight. When ready to serve stir in 1 cup whipping cream, whipped (this would be about 2 cups when it's whipped so you could use a large container of Cool Whip if so inclined). You might want to garnish with something like maraschino cherries or sliced almonds.

Frog Eye Salad
1/2 of a 1 pound package of Acini de Pepe pasta, uncooked
1 egg
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 (15 1/4 ounce) can juice-pack crushed pineapple, drained, reserving juice
1 (16 ounce) fruit cocktail, drained
1 cup miniature marshmallows
1 cup whipping cream, whipped

Prepare pasta according to package directions. Drain and set aside in a large bowl. In a heavy saucepan, beat egg with a wire whisk until foamy. Stir in the sugar, flour, salt, and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. Combine mixture with the acini de pepe in the large bowl. Chill well for 1 hour. Stir in the pineapple, fruit cocktail, and marshmallows. Fold in the whipped cream. Cover and chill well. Stir before serving. Refrigerate leftovers.