16 oz. crushed pineapple
1/2 c. sugar
1 tbsp. flour
8 oz. Cool Whip
1 c. Spanish peanuts
4 c. mini marshmallows
1 egg, well beaten
1 1/2 tsp. white vinegar
3 c. diced peeled apples

Drain pineapple, save juice in saucepan. Mix pineapple and marshmallows; set aside. Add sugar, flour, egg and vinegar to pineapple juice; cook to thicken; refrigerate. When cool, add Cool Whip. Fold in marshmallows and pineapples. Crush peanuts in plastic bag. Add apples and peanuts to marshmallow mixture. Refrigerate overnight. Mix well before serving.