Taffy apple salad

Yield: 8 Servings

Measure Ingredient
1 large Can pineapple chunks
2 cups Miniature marshmellows
½ cup Sugar
1 tablespoon Flour
½ tablespoon White vinegar
1 \N Egg beaten
2½ cup Diced unpeeled apples
2½ cup Spanish salted peanuts
1 \N 8 0z. cool whip

Drain pineapple and save juice, combine marshmellows and pineapple and refrigerate over night. In saucepan combine juice, flour, sugar, vinegar and egg.Cook over low heat until it starts to thicken. Chill overnight. Next day mix cool whip and sauce and then add the pineapple marsh- mellow mixture and apples and peanuts then refrigerate. P.S. I have made this and added cherries instead of apples and peanuts. Very nice dessert or as a salad.

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