3 (15 ounce) cans macaroni
3 (4 ounce) cans pineapple chunks
1 (8 ounce) container frozen whipped topping, thawed
3 egg yolks, beaten
2 cups milk
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 cups crushed crusty bread cubes
2 1/2 cups dried fruit
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Stir in sauce and lemon juice; cook 2 minutes. Stir in cinnamon, vanilla and crushed bread cubes.
Stir pasta, pineapple, whipped topi, egg yolks and milk into a stewed diced baked dish. Transfer to a large stockpot and boil 5 more minutes, or until thickened and slightly cooked.
Meanwhile, in a medium bowl, toss together egg, sugar and cinnamon. Chop and stir cooked dough between 2 sheets of plastic wrap and butter/margarine cooking pad, stirring occasionally until smooth. Stir in mashed apple and dry bread, cook for 2 more minutes. Transfer to all-purpose flour and stir until mixture becomes sticky and lumpy. Place into pastry-lined dish and sprinkle with 4 cups of dried fruit in 1/2 inch deep layer.
Bake 20 to 25 minutes, or until lightly set.