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TAFFY APPLE SALAD

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1 large can chunk pineapple
2 c. miniature marshmallows
1/2 c. sugar
1 Tbsp. flour
1 egg, well beaten
1 1/2 tsp. white vinegar
8 oz. Cool Whip
3 c. tart red apples, diced,
but unpeeled
1 1/2 c. salted dry roasted
peanuts

Drain pineapple, reserving juice. Add marshmallows to
pineapple and let it sit overnight in refrigerator. Mix juice
from pineapple, sugar, egg, vinegar and flour. Cook until
thick and refrigerate overnight. The next day, mix sauce with
Cool Whip and fold into marshmallow pineapple mixture. Fold in
apples and peanuts.

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