20 oz. can crushed pineapple (save juice)
2 c. miniature marshmallows

Mix with pineapple. Refrigerate overnight. Put juice in saucepan, add:

1/2 c. sugar
1 1/2 tsp. vinegar
1 egg, beaten
1/2 c. sugar

Heat until thick. Refrigerate overnight.

1 1/2 c. Spanish peanuts

Add sauce, pineapple. Mix with:

8 oz. Cool Whip

Refrigerate until serving.