1 (20 oz.) c. pineapple chunks in juice
2-4 c. miniature marshmallows
1/2 c. sugar
1 tbsp. flour
1 egg, well beaten
1 1/2 tbsp. vinegar
1 lg. (10-12 oz.) whipped topping
2 c. diced unpeeled apples (Jonathan or semi-sweet)
1 1/2-2 c. Spanish peanuts

Drain pineapple (save juice) and combine with marshmallows. Let stand in refrigerator overnight.

In saucepan over medium heat mix together and cook until thick: Pineapple juice, sugar, flour, egg and vinegar. Refrigerate mixture overnight. Next day take sauce and add to thawed Cool Whip. Mix and add remaining ingredients. Chill 8 hours.