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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.

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