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.