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TAFFY APPLE SALAD

20 oz. can pineapple tidbits
2 c. mini marshmallows
1/2 c. sugar
1 Tbsp. flour
1 egg, well beaten
1 1/2 Tbsp. white vinegar
8 oz. Cool Whip
2 c. unpeeled, diced apples
1 1/2 c. cocktail peanuts

Drain pineapple (save juice). Mix with marshmallows and
refrigerate overnight. Combine juice, sugar, flour, egg and
vinegar; cook until thickened. Cool and refrigerate over-
night. Combine Cool whip with cooked dressing and pour over
pineapple and marshmallow mixture. Add apples and peanuts
last.

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