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1 (20 oz.) can pineapple
chunks in heavy syrup
2 c. miniature marshmallows
1/2 c. sugar
1 Tbsp. flour
1 1/2 tsp. white vinegar
1 (8 oz.) tub Cool Whip
2 c. diced red apples (leave
some with peels)
2 c. diced green apples (leave
some with peels)
1 beaten egg
1 1/2 c.+ Planters cocktail

Mix drained pineapple (save syrup) with marshmallows and
refrigerate overnight. Cook pineapple juice with flour, sugar,
vinegar and egg until thickened, stirring constantly. Let cool
and refrigerate overnight. Next day, combine Cool Whip with
both mixtures. Add diced apples and nuts. Mix well. Chill
until serving time.

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