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1 large can chunk pineapple, drained; reserve juice 2 c. mini-marshmallows 1/2 c. sugar 1 1/2 Tbsp. flour 1 egg 1 1/2 tsp. vinegar 8 oz. Cool Whip 2 c. diced apples 1 1/2 c. Spanish peanuts Mix pineapple and marshmallows; refrigerate overnight. Cook reserved pineapple juice, sugar, flour, egg, and vinegar over low heat, stirring until thickened; refrigerate overnight. Combine Cool Whip, apples, thickened pineapple juice, and pineapple/marshmallow mixture; mix well. Add Spanish peanuts just before serving. Pineapple/marshmallow mixture and thickened pineapple juice should be done the night before. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |