20 oz. can chunk pineapple
1/2 c. white sugar
1 tbsp. flour
1 1/2 tbsp. cider vinegar
10 oz. container Cool Whip
4 c. miniature marshmallows
1/4 c. brown sugar
1 egg, well beaten
1 1/2 c. Spanish peanuts (salted)

Drain pineapple and reserve juice. Cut pineapple chunks in half. Mix together chunks, marshmallows and refrigerate for 8 hours or overnight.

Mix flour, pineapple juice, sugars, vinegar and egg. Cook until thick. Refrigerate overnight (or 8 hours).

Mix Cool Whip and sauce together. Add remaining ingredients and refrigerate 8 hours.