20 oz. can crushed pineapple
2 c. sm. marshmallows
1/2 c. sugar
1 well beaten egg
1 tbsp. (heaping) flour
1 1/2 tbsp. vinegar
1 1/2 c. Spanish peanuts, salted
8 oz. Cool Whip
4 c. peeled and diced apples

Drain juice from crushed pineapple and save. Combine drained pineapple with 2 cups small marshmallows. Let set in refrigerator overnight. Mix together reserved pineapple juice, 1 well beaten egg, 1 heaped tablespoon flour and 1 1/2 tablespoons vinegar. Cook until thick and refrigerate overnight.

Next day combine all ingredients with 2 cups peeled and diced apples, Spanish nuts and Cool Whip. Chill and serve.