Spaghetti Fruit Salad

8 oz. spaghetti, cooked and drained

1 large can pineapple tidbits

2 c. grapes, cut in half

2 c. apples, peeled and sliced

4 eggs

1 1/2 c. sugar

1/4 c. lemon juice

8 oz. Cool Whip

Cook, drain and cool spaghetti.

Drain pineapple and add to spaghetti along with grapes and apples; set aside.

Cook eggs, sugar and lemon juice until thick, stirring constantly.

Cool and pour over spaghetti and fruit. Let set overnight. Before serving, fold in Cool Whip