1 lg. can chunk pineapple, drain well & save
2 c. miniature marshmallows

Mix and refrigerate overnight. Blend together:

1 tbsp. flour
Pineapple juice
1 1/2 tbsp. white vinegar
1 egg, well beaten

Cook until well thickened. Cool and refrigerate overnight. At serving time; fold 1 large carton Cool Whip into dressing. Add to the pineapple and marshmallows:

1 1/2 c. Spanish peanuts

Fold into dressing.