2 c. small marshmallows
1 lg. can pineapple chunks (chopped)
1 1/2 c. Spanish peanuts
2 lg. unpeeled apples (chopped)
1 lg. Cool Whip
1 c. pineapple juice
1/2 c. sugar
1 tbsp. flour
1 beaten egg
1 1/2 tsp. vinegar

Cook 1 cup pineapple juice, 1/2 cup sugar, 1 tablespoon flour, egg and vinegar. Cook until thick, stirring constantly. Let cool 20 minutes. Add marshmallows and pineapple to sauce. Let stand 15 minutes. Add peanuts and apples and Cool Whip. Keep in refrigerator. Double recipe for larger group.